French for "tulip," culinarily referring to a thin cookie that is gathered into a ruffled-flower shape while still warm and placed into a cup mold (such as a muffin tin) to cool. It can also be draped over an inverted water glass. The crisp cookie cup is used as an edible container for berries, mousse or ice cream.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.