Entrées.—A name given to dishes served in the first course with the fish dishes.
Entremets—is the second course, which comes between the roast meat and the dessert.
Escalopes.—Small pieces of meat cut in the form of some kind of coin.
Fagot—is a bunch of parsley (the size varies of course), a bay leaf, and a sprig of thyme, tied up closely. When anything beyond this is required it is specified in the article.
Farce.—This word is used in speaking of chopped meat, fish, or herbs, with which poultry and other things are stuffed.
Feuilletage.—Puff-paste.
Filets Mignons.—Inside small fillets.
Financière.—An expensive, highly flavoured, mixed ragoût.
Glacer (to glaze).—To reduce a sauce by means of ebullition to a consistency equal to that of ice. Well made glaze adheres firmly to the meat.
Godiveau.—A common veal forcemeat.