Croutons, sippets of bread or toast, to garnish hashes, salmis, &c., are so called.
Doce, a mixture of sugar with almonds or cocoa-nut.
Entrées. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.
Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.
Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.
Fondeaux, and Fondus, are savoury kinds of souflés.
Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.
Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.
Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.
Flanks are large standing side-dishes.