“Curries”—Stews of meat or fish, seasoned with curry powder and served with rice.
“De Brie”—A brand of fancy cheese.
“Demitasse”—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.