Flans are filled with fruit or
preserve, and baked.
_Foncer._--To put slices of ham or bacon in the bottom of a saucepan, to
line a mould with raw paste, or to put the first layer of anything in a
mould--it may be a layer of white paper.
_Fontaine._--A heap of flour with a hollow in the middle, into which to
pour the water.
_Fondu._--Or fondue. A cheese souffle.
_Fricandeau._--Fillets of poultry or the best pieces of veal, neatly
trimmed, larded, and well glazed, with their liquor reduced to glaze.
They are served as entrees.
_Fricassee._--A white stew, generally made with chicken and white sauce,
to which mushrooms or other things may be added.
_Fraiser._--A way of handling certain pastry to make it more compact and
easier to work.
_Fremir_, _frissonner._--To keep a liquid just on the boil--what is
called simmering.
_Galette._--A broad flat cake.
_Gateau._--Cake. This word is also used for some kinds of tarts, and for
different puddings. A gateau is also made of pig's liver; it is
therefore rather difficult to define what a "gateau" is.
_Gaufres._--Or wafers. Light spongy biscuits cooked in irons over a
stove.
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