coquille

[ kop-ee-reed-oh-keel; French kaw-kee-yuh ]

/ ˈkɒp iˌrid oʊˈkil; French kɔˈki yə /

any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

the cooking utensil for baking such dishes, usually a scallop shell or small casserole resembling a shell.

a cooking utensil, filled with charcoal, for roasting meat on a spit.

the shell of an escargot.

Origin of coquille

< French: shell (of a mollusk, nut, etc.). See cockle¹

We shall long remember that little, leaping, dancing branch of the Coquille, that runs from the Coast Mountains to the sea.

Life at Puget Sound: With Sketches of Travel in Washington Territory, British Columbia, Oregon and California |Caroline C. Leighton
The two vessels stood on; the Ouzel Galley was rapidly approaching the land, while the Coquille was getting further from it.

The Missing Ship |W. H. G. Kingston
On the 9th of the same month the Coquille anchored at Payta.

Celebrated Travels and Travellers |Jules Verne
For a distance of seventy-five miles inland the Coquille Valley is capable of extensive agricultural development.

Two Years in Oregon |Wallis Nash

At length a look of content overspread his face as the Captain said he would not touch the cocoa-nuts in Coquille harbour.

A Modern Buccaneer |Rolf Boldrewood

coquille

/ (French kɔkij) /

any dish, esp seafood, served in a scallop shell Coquilles St Jacques

a scallop shell, or dish resembling a shell

fencing a bell-shaped hand guard on a foil

French, literally: shell, from Latin conchӯlium mussel; see cockle 1