The spirit of cookery

Espagnole : French, the main or grand brown sauce from which most other brown sauces are made or theoreticall}^ derived. 1- Fanebonettes, also .spelled fanchonnetles : French, small cakes covered with meringue froth ; same as Jlorcntines. Fares; French noun, from the participle farsum of the Latin verb farcio, farcire, to stuff, to fill (so as to make full), fill up, to cram, for fattening, e.g., chickens. From this is derived jarcimen^ the sausage ; secondarily, finel3'-niinced meat, fat, brcafl, and spice, or sausage meat for stuffing birds, filling raised jiies and gratins; English corruption forcemcat—viande fatede, also = cooked sorrel. Clinfs a la farce=\y,\rA eggs with .sorrel stewed, riin.s farce mav bnt nee(l not contain an_v meat at all, ami may consist of sjneed panada with eggliaison. The J'higlish jorcemeal therefore involves a widening of the definition which niakes the j)re.sencc of meat essential. I'orcemcat balls are in Lrencli termed bouleties de Itachis. Filet; French, the undercut of the loin (psoas mu.scle) of oxen and venison; breasts of fowls ami game when cut out; the outer 672 THE SPIRIT OF COOKERY pectoralis major muscles are the large filets; the inner flesh close to the bone, pectoralis minor muscles, the small filets, or filets migiwns ■; the long back muscles of quadrupeds, on both sides of the spine, loins, when cut out are also called filets ; roundish pieces cut out of meat or fowls; masses or strij)es of flesh cut out of fish; longish strips of any material, roots, nouilles, etc. In English culinary books spelt fillet. Fine herbs; a mixture of tarragon, parsley, chervil, shallots, chives, basil, and mushrooms chopped and .sweated in fat; practically, and in recipes, it means parsley only. Fisoli: Italian name for beans {pliaseoii) used at Vienna. Flamms ; English, a kind of pancake. Flans : French, varieties of cake.s, resembling cheese cakes in con- struction. Flat cakes : English, cakes of flour, sugar, carawa3’S, eggs, and water. The stiff paste is rolled out thin and baked ; when nearl}- done, each cake is dipped into a hot sj'rup of sugar and water in equal parts, and then completel}' dried in the oven. They keep for a long time. Fleurons ; French, punched-out ornaments of bread, crust or fried, or of paste baked, or of other materials. Flip : English, a warm drink made of ale, eggs, and moist sugar, flavoured with nutmeg or ginger, and strengthened with .some rum or cognac brand}’. Florentines; French, small cakes covered with meringue froth {cf. Fanchonettes). Flummery; English, cold sweet dish, mainly of cereals, originally of oatmeal (‘Eaton’s Dictionary’), set in a mould (starch jelly), and turned out ; to be eaten with wine, cider, milk, or a com- pound sauce. Dutch flummery is made with isinglass, yolk.s, and flavourings ; Spanish flummery, of cream, rice flour, cinnamon, and .sugar, to be eaten with sweet preserves. Fond; French, the broth or juice of flesh which has been cooked in a Ijraise: may be, and mostly is, served as sauce; may be passed through tammy, separated from grease, thickened with roux. The juice of fish similarly obtained is called fish fond. Fondu ; French (Careme writes fondu, and other.s .spell fondue), a preparation of cheese (three parts), eggs, mainly yolks (nine parts), and butter (one part), fused like Welsh rabbit. Friand, un, or une fnande: a dainty or nice person.