“Demi-tasse”—A small cup; term usually applied to after-dinner coffee.
“Deviled”—Seasoned hotly.
“Eclair”—Pastry or cake filled with cream.
“En Coquille”—Served in shells.
“Endive”—A plant of the composite family used as a salad.
“Entrées”—Small made dishes served between courses at dinner.
“Entrements”—Second course side-dishes, including vegetables, eggs and sweets.
“Farcie”—Stuffed.
“Fillets”—Long thin pieces of meat or fish, generally rolled and tied.
“Fines herbes”—Minced parsley, etc.