312 
Cookery . 
Cotelettes : cutlets ; properly, the small ribs e 
Confitures : preserves ; sweet meats. 
D 
Daub or dobe : meat larded with lardons, or thin slips of gam 
mon or bacon. 
Darde : a large slice of fish cut lengthways. 
E 
Entree : a course of dishes, with Sauces, Patisserie and Laitage \ 
Entremets : small plates of sallad, omelets, See. placed between 
the main dishes. It was anciently used for the amusements that 
intervened between the courses at a grand entertainment. 
Eschalots : shalots. 
Estragon: Terragon, for salads and vinegar ; the vinegar de 
Maille, is an infusion of terragon and shalots. Terragon, is the 
Artimisia dracunculus. 
Etuvee, a I’etuvee : stewed on a stove. 
F 
I 
F our : a la four ; baked. 
Fricandeau : meat larded, brazed, and then glazed with a gravy 
caramel. 
Fricassee : stewed and thickened with a liaison, (which see.) 
Filets : long slices, usually from the neck. 
Flee : Hog’s seam. 
Farcie : forced meat. 
Friture : the sauce in which any thing is fried. 
Fritters: small pancakes: usually fruit, thinly sliced, dipped 
in batter, and fried. 
Frites : fried. 
Fumet: high flavoured game. 
Frais: fresh. 
Fraise de veau : Calve’s caldron. 
G 
Grits: groats: shelled oats, or wheat, used in the north of 
England and in Scotland with meat. 
Gras : fat meat. 
Gratin : the concentrated brown gravy, or juice that adheres 
to the bottom of the pan. 
Grenadins : small fricandeaus. 
Qirkins : small cucumbers for pickling. 
Grille : broiled. 
Gigot : a leg. 
Gateau ; a meat cake. 
