▪ I. coupe1
(kuːp)
[Fr., goblet.]
a. A shallow cup, bowl, or glass. b. A mixture of ice-cream and fruit, etc., served in a glass goblet or the like; spec. coupe Jacques (see quot. 1951).
| 1895 Montgomery Ward Catal. 528/2 Soup Coupe Saucer shape. 1905 E. Wharton House of Mirth II. iv. 355 What sweet shall we have to-day, dear—Coupe Jacques or Pêches à la Melba? 1951 Good Housek. Home Encycl. 421/2 Coupe Jacques. Half-fill the glass goblets with fruit salad, flavoured with kirsch, cover this with a layer of vanilla ice cream, and then add a layer of strawberry ice. Decorate with a glacé cherry. 1967 Spectator 29 Sept. 378/1 The tulip-shaped glass is much more suitable than the coupe—among other reasons because it holds the champagne bubbles more successfully. 1969 R. & D. De Sola Dict. Cooking 74/2 Coupe glacée, ice cream or sherbet combined with fruit or other ingredients; coupe is always served in a rimless bowl or cup. 1970 Southerly XXX. 17 Proudly he carried the brimming bucket into the kitchen where Medora was filling coupes with porridge. |
▪ II. coupe2
(kuːp)
[a. F. coupe felling, f. couper to cut.]
A periodic felling of trees; also, the area so cleared.
| 1922 W. Schlich Man. Forestry (ed. 4) I. 27 The annual or periodic coupes were further reduced to strips or to groups, known as the ‘Strip and the Group Systems’. 1928 R. S. Troup Silvicultural Systems ii. 4 In its ideal form the clear⁓cutting system involves felling and regenerating each year equal areas (coupes). 1928 Forestry II. 83 A block of one thousand acres of chestnut coppice worked on a twelve years' rotation (providing annual coupes of 83·3 acres). 1953 Brit. Commonw. Forest Terminol. 33 Coupes are preferably numbered with Roman numerals to distinguish them from compartments. |
▪ III. coupe
obs. f. coop, cope, coup, culp, cup.