Curaçoa—A cordial.
Cutlets—Steaks of veal, lamb, mutton, or pork.
Entrée—A made dish served as a course or between courses.
Foie-gras—Fat liver; especially the liver of fat geese.
Fondue—Cheese and eggs cooked together.
Fondant—Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.
Française—In French style.
Frappé—Half frozen.
Fricassee—Originally meat fried and served with a sauce.
Gherkins—Small cucumbers.