l and ham, flavoured
with vegetables, and thickened with brown roux. This and veloute are the
two main sauces from which nearly all others are made. The espagnole for
brown, the veloute for white.

_Etamine._--See Tammy.

_Etuver._--To stew meat with little moisture, and over a very slow fire,
or with hot cinders over and under the saucepan.

_Faggot._--A bouquet garni.

_Fanchonettes and florentines._--Varieties of small pastry, covered with
white of egg and sugar.

_Faire tomber a glace._--Means to boil down stock or gravy until it is
as thick as glaze, and is coloured brown.

_Farce._--Is ordinary forcemeat, such as is used for raised pies.

_Feuil etage._--Very light puff paste.

_Flamber._--To singe fowls and game after they have been plucked.

_Flans._--A flan is made by rolling a piece of paste out rather larger
than the tin in which it is to be baked, then turning up the edge of the
paste to form a sort of wall round. 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.

_Glacer._--To glaze; to brush hot meat or poultry over with concentrated
meat gravy or sauce, so that it shall have a brown and shiny appearance.
Glaze can be bought in skins. Glacer, in confectionery, means to ice
pastry or fruit with sugar.

_Gniocchi._--Small balls of paste made with flour, eggs, and cheese to
put into soup.

_Gramme._--A French w