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COMPOTE—A term used in cookery to signify something whole in a sauce. Hence a compote of fruit is the fruit either whole, or split and the stone or core removed, dropped into a thick boiling syrup till cooked without breaking, cooled, served with the syrup. A compote of birds such as larks, reedbirds, ortolans, etc. are the birds boned and stuffed, then lightly roasted, then finished cooking in a bright sauce; served with the sauce.

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