Cocotte (pot)
A cocotte (from French cocotte , "chicken") is an ovenproof stew that is used for roasting and baking . It is usually shaped and painted decoratively. Cocottes are made from stoneware or porcelain , less often from cast iron . The name is derived from the original use for braising a chicken .
In restaurants , small cocottes are used, in which dishes such as ragouts , soups , stews , gratins or soufflés are prepared or heated in portions, also for serving at the table. Since the cocottes get very hot in the process, they are usually served on a place plate or a suitable (flat) plate or wooden board.
In recipes , the term "cocotte" is usually synonymous with baking dish or casserole .
See also
literature
- Guy Crosby: Volume 1: Meat (= perfection. The science of good cooking ). Stiftung Warentest, Berlin 2015, ISBN 978-3-86851-426-1 , p. 124–131 ( excerpt from Google book search).
Web links
Commons : Kokotte - collection of images, videos and audio files
