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Page:Mrs Beeton's Book of Household Management.djvu/1849

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GLOSSARY OF CULINARY TERMS

Fanchonnettes (Fr.). Small custard tartlets masked with meringue.

Farce (Fr.). Forcemeat or stuffing, from the Latin word farsum, to fill, to stuff. From this is derived the word farcimen, a sausage. The term is applied to herb preparations of which meat forms no part, as well as forcemeats consisting principally of meat.

Faubonne (Fr.). A vegetable puree soup seasoned with savoury herbs.

Faux (Fr.) (false). Used in "potage à la fausse tortue" (mock turtle soup).

Fécule (Fr.). A fine flour used for binding soups and sauces.

Fermière (à la) (Fr.). Farmhouse style. Denotes a garnish consisting of cooked carrots, lettuce, cauliflower, and small round fried potatoes.

Feuilletage (Fr.). Puff paste; leafy, flaky.

Fidelini (It.). A kind of straight vermicelli paste.

Filet (Fr.). Fillet. The under-cut of a loin of beef, mutton, veal, pork and game. Boned breasts of poultry, birds, and the boned sides of fish also are called fillets.

Financière (Fr.). Name of a very rich ragoût used in entrées consisting of cocks' combs, truffles, etc.

Fines-herbes (Fr.). A combination of finely chopped fresh herbs, such as parsley, tarragon, chervil and other kitchen herbs; mostly used in omelets and sauces.

Flamande (à la). (Fr.) Flemish style. A garnish consisting of braised savoy cabbage and a macedoine of vegetables.

Flamber (Fr.). To singe poultry or game. To cover a pudding or omelet with spirit and set it alight.

Fleurons (Fr.). Small half-moon shapes of puff paste, baked, used for garnishing entrées.

Flummery (Eng.). Cold sweet dish, mainly of cereals, originally of oatmeal set in a mould and turned out. To be eaten with wine, cider, milk or a compound sauce. Dutch flummery is made with isinglass, yolks and flavourings; Spanish flummery, of cream, rice flour, cinnamon and sugar; to be eaten with sweet preserves.

Foie-gras (Fr.). Fat goose liver.

Foie de veau (Fr.). Calf's liver.

Foncer (Fr.). To line the bottom of a stewpan with slices of ham or bacon.

Fond (Fr.). Strong gravy, meat, stock; bottom, as in "fond d'artichaut."

Fondant (Fr.). Melting. A soft kind of icing; dessert bon-bons.

Fondue (Fr.). A preparation of melted cheese, originally made in Switzerland. A savoury.

Fouettée (Fr.). Whipped with the whisk.

Fourré (Fr.). Coated with sugar, cream, etc.

Fraises (Fr.). Strawberries.

Framboises (Fr.). Raspberries.

Française (à la) (Fr.). In a manner peculiar to France.

Frangipane. A substitute for custards made of milk, some flour, with an addition of lemon-peel, rum, brandy, vanilla, etc., to flavour.

Frapper (Fr.). To place on ice. Ice (used when cooling champagne). To beat or strike.

Fricandeau (Fr.). Braised larded fillet of veal. This dish is supposed to have been invented by Jean de Carême, who was the direct ancestor of the famous Carême. 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 (Fr.). Small thin braised steaks of veal or game.

Fricandines (Fr.). Small round patties containing mince. Something crisply fried, such as rissoles and croquettes.

Fricassée (Fr.). Fricasseed. The word comes from the English freak, brisk, dainty. A white stew of chicken or veal.

Frit (Fr.). Fried in shallow or deep fat.