fish sauces, blanched and chopped.
Fermiere (a la),/. Farmhouse style.
Feuillage,/. Leaves, e.
Feuilletage,/. Puff paste.
FiDELiNi, it. A kind of straight vermicelli paste.
Fieldfare, e. Thrush. Grive, /.
FiGUE,/. Fig. Used fresh for compotes, and dried as dessert
or in puddings.
FiLET, /. Fillet, e. The centre part 6i a loin of beef, mutton,
veal, pork, and game. Also boned breasts of poultry, birds,
and the boned sides of fish are called fillets.
FiNANCiERE, /. Name of a very rich ragout used in entrees.
Fine-herbs, e. Fines-herbes, /. A combination of finely-
chopped fresh herbs, mostly used in omelets and sauces.
Fish, e. Poisson,/.
Flamande (a la),/. Flemish style.
Flamber,/. To singe poultry or game.
Flan,/. A French custaid tart.
Flancs. Name of side dishes at large dinners.
Flavouring. Seasoning. Certain ingredients, consisting
principally of spices, herbs, and essences, used in cookery to
impart taste or flavour to food in order to render it more
palatable.
Fleurons,/. Little sippets or half moons of puff paste used
for garnishing.
Flounder,/. Carrelet, e. A small flat sea fish.
Flour, e. Farine, /. Crushed or ground grain (wheat, corn,
rice, maize, &c.) reduced to fine powder.
FoiE DE VEAU,/. Calf's liver.
FoiE GRAS. Fat goose liver.
Fond, /. Strong gravy ; meat stock ; bottom, as in •' fond
d'artichant.
Fondant, f. Melting-, e.
Fondue,/. A preparation of melted cheese.
Forcemeat, e. Farce, /
Fouettee,/. Whipped with the whisk.
FouRCHETTE, /. Fork, e. First manufactured in England in
1608 ; its use was ridiculed by men at the time.
FouRRE,/ Coated with sugar, cream, &c.
Fraises,/ Strawberries, e.
Framboises, /. Kaspberries, e.
FRAN9AISB (A la),/ French style.
Francatelli. Name of an eminent chef, 1805 — 1876, author
of the " Cook's Guide," and the " Modern Cook," pupil of
A. Careme, chef at the Keform Club and to Queen
Victoria.
Frapper,/ Iced (used when cooling champagne).
892 PKACTICAL GASTRONOMY
French beans e. Haricots verts,/. A half-hardy annual plant,
brovight originally from India.
Friand,/. An epicure, a dainty person,
Friandines,/. Small round patties containing mince.
Friar's Omelet. A baked omelet prepared with apples stewed
to a pulp, eggs and sugar.
Fricandeau,/. Roast fillet of veal, larded. This dish is sup-
posed to have been invented by Jean de Careme, who was the
direct ancestor of the famous Careme. He was cook to Pope
Leo X. This pontiff possessed magnificent tastes : he
fostered the genius of Raphael the painter, and encouraged
also the genius which could discover a fricandeau.
Fricandelles, f. Small thin braised steaks of veal or game.
Fricassee,/. Fricasseed, e. The word comes ^rom the English
freak, brisk, dainty. A white stew of chicken or veal.
Frit,/ Fried in butter or drippine.
Frittata. An Italian dish ; a kind of rolled pancake crumbed
and fried in fat.
Fritter, e. Beignets,/ Anything dipped in batter, crumbed
or egged, and fried.
Friture,/ The frying substance in which fish, fritters, &c. are
fried.
Fromagb glace,/ a dish of ice-cream in a cheese like shape.
Frosting-. A culinary term ; to make certain dishes appear
like frost. It consists of whipped whites of egg sj^read
roughly over the dish, dredged with castor sugar, and baked
in a cool oven.
Page 423
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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fish sauces, blanched and chopped.
Fermiere (a la),/. Farmhouse style.
Feuillage,/. Leaves, e.
Feuilletage,/. Puff paste.
FiDELiNi, it. A kind of straight vermicelli paste.
Fieldfare, e. Thrush. Grive, /.
FiGUE,/. Fig. Used fresh for compotes, and dried as dessert
or in puddings.
FiLET, /. Fillet, e. The centre part 6i a loin of beef, mutton,
veal, pork, and game. Also boned breasts of poultry, birds,
and the boned sides of fish are called fillets.
FiNANCiERE, /. Name of a very rich ragout used in entrees.
Fine-herbs, e. Fines-herbes, /. A combination of finely-
chopped fresh herbs, mostly used in omelets and sauces.
Fish, e. Poisson,/.
Flamande (a la),/. Flemish style.
Flamber,/. To singe poultry or game.
Flan,/. A French custaid tart.
Flancs. Name of side dishes at large dinners.
Flavouring. Seasoning. Certain ingredients, consisting
principally of spices, herbs, and essences, used in cookery to
impart taste or flavour to food in order to render it more
palatable.
Fleurons,/. Little sippets or half moons of puff paste used
for garnishing.
Flounder,/. Carrelet, e. A small flat sea fish.
Flour, e. Farine, /. Crushed or ground grain (wheat, corn,
rice, maize, &c.) reduced to fine powder.
FoiE DE VEAU,/. Calf's liver.
FoiE GRAS. Fat goose liver.
Fond, /. Strong gravy ; meat stock ; bottom, as in •' fond
d'artichant.
Fondant, f. Melting-, e.
Fondue,/. A preparation of melted cheese.
Forcemeat, e. Farce, /
Fouettee,/. Whipped with the whisk.
FouRCHETTE, /. Fork, e. First manufactured in England in
1608 ; its use was ridiculed by men at the time.
FouRRE,/ Coated with sugar, cream, &c.
Fraises,/ Strawberries, e.
Framboises, /. Kaspberries, e.
FRAN9AISB (A la),/ French style.
Francatelli. Name of an eminent chef, 1805 — 1876, author
of the " Cook's Guide," and the " Modern Cook," pupil of
A. Careme, chef at the Keform Club and to Queen
Victoria.
Frapper,/ Iced (used when cooling champagne).
892 PKACTICAL GASTRONOMY
French beans e. Haricots verts,/. A half-hardy annual plant,
brovight originally from India.
Friand,/. An epicure, a dainty person,
Friandines,/. Small round patties containing mince.
Friar's Omelet. A baked omelet prepared with apples stewed
to a pulp, eggs and sugar.
Fricandeau,/. Roast fillet of veal, larded. This dish is sup-
posed to have been invented by Jean de Careme, who was the
direct ancestor of the famous Careme. He was cook to Pope
Leo X. This pontiff possessed magnificent tastes : he
fostered the genius of Raphael the painter, and encouraged
also the genius which could discover a fricandeau.
Fricandelles, f. Small thin braised steaks of veal or game.
Fricassee,/. Fricasseed, e. The word comes ^rom the English
freak, brisk, dainty. A white stew of chicken or veal.
Frit,/ Fried in butter or drippine.
Frittata. An Italian dish ; a kind of rolled pancake crumbed
and fried in fat.
Fritter, e. Beignets,/ Anything dipped in batter, crumbed
or egged, and fried.
Friture,/ The frying substance in which fish, fritters, &c. are
fried.
Fromagb glace,/ a dish of ice-cream in a cheese like shape.
Frosting-. A culinary term ; to make certain dishes appear
like frost. It consists of whipped whites of egg sj^read
roughly over the dish, dredged with castor sugar, and baked
in a cool oven.