The spirit of cookery

Friander ; to be dainty ; seleet dainty things. Friandise ; daintines.s, epicurism, as well as the dainty itself Fricandeau ; French, prune parts of veal or fillets of poidtry, etc., trimmed, larded, and glaced ydth a concentrated jelly; .served as side-dishes. A fricandeau is sometimes called a grenadin, a jierverted diminutive of Granada, (j.v. Fricassee: French, chicken cut in pieces and prepared in a while sauce, with truffles, mushrooms (cocks’ combs) as accessories. Friture : I'rench, the edible thing which has been fried ; a fried culinary preparation. Frothing of roast joints or roasts in general = dredging the surface with flour, and bri.skly heating it to a brown colour before the fire, or with a red-hot disc of iron — a so-called salamander. DICTIONARY OF CULINARY TERMS 673 Frumenti : corrupted synonym fiirincnti, also Jiruiily (Somerset- shire finuity, ‘Eaton’s Dictionary’), a food eaten warm or cold, made of wheat, boiled in milk to a jellj'; later currants, siiji^ar, yolks, and spice are added. Old French boiled wheat, or boiled corn of any kind; from Latin fniDicntuin, ^rain. The limitation to wheat is very late. In this connection it should be remembered that frumcn (Latin) signifies a paste, gruel, or better porridge. Fumet; French, an extract of game, or any peculiarly flavoured substance used to impart the flavour to other dishes. [Also a ragoiit of partridges and rabbits braised in wine ; this exceptional meaning (D.D., 5S0) should be expunged.] G Galantine : a fowl boned and stuffed with pieces of meat and farce, and garnished with jelly or aspic. Galimafre (D.D., 585), or Galimafree (thus He3'se, ‘Etymol. Diet.’): name of a ragout, made of so-called offal or remains of meat with certain flavourings. Origin of word unknown. Tropicall3' = con- fused speech, unintelligible mixture. (See Galimafree of Sheep’s Head and Pluck under Preparations of Mutton.) Garbure : French, originally a soup of cabbage and bacon. Sei^eral garbures, with turnips and other vegetables, are mentioned. In ‘iNIan. d. Amphit.’ a number are named, e.g., p. 215, au fromage. ‘Garbure came from Spain to France, where it was best made in Languedoc, and frequently used ; the addition of (Parma) cheese introduced an Italian element, and the preparation thus represents a triple alliance in a soup-dish’ (‘Man. d. Amphit.,’ p. 217). Gargotage: French— ill-dressed victuals. Gargote: small or bad cookshop. Gargoter: to frequent small or low eating-houses. Gargotier : keeper of a cook.shop, abso a bad cook. The root gargol is supposed 1)3’ .some to be derived by corruption from the Gernian Garkoch, a cook and vendor of ready-cooked viands. Garnish, to: English, French ItsMun giiarnire, to ornament or adorn, to add .something which will make the thing which is garnished look better or more iileasing.