_Escalopes._--Collops; small round pieces of meat or fish, beaten with a
steak beater before they are cooked, to make them tender.
_Espagnole._--Rich, strong stock made with beef, veal and ham, flavoured
with vegetables, and thickened with brown roux. This and veloute are the
two main sauces from which nearly all others are made. The espagnole for
brown, the veloute for white.
_Etamine._--See Tammy.
_Etuver._--To stew meat with little moisture, and over a very slow fire,
or with hot cinders over and under the saucepan.
_Faggot._--A bouquet garni.
_Fanchonettes and florentines._--Varieties of small pastry, covered with
white of egg and sugar.
_Faire tomber a glace._--Means to boil down stock or gravy until it is
as thick as glaze, and is coloured brown.
_Farce._--Is ordinary forcemeat, such as is used for raised pies.
_Feuil etage._--Very light puff paste.
_Flamber._--To singe fowls and game after they have been plucked.
_Flans._--A flan is made by rolling a piece of paste out rather larger
than the tin in which it is to be baked, then turning up the edge of the
paste to form a sort of wall round.
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