Désosser.—To bone; to remove the bones from fish, meat, game, or poultry.
Dorer.—To paint the surface of tarts or cakes with a brush, with egg or sugar, so that they may be glazed when cooked.
Dorure.—The glaze one uses for pastry; sometimes beaten white of egg, sometimes yolk of egg and cold water, sometimes sugar only.
Entrées.—A name for side dishes, such as cutlets, fricassées, fricandeaux, sweetbreads, etc.
Entrées (cold).—Consist of cutlets, fillets of game, poultry, &c.; salads of various kinds, aspics, ham, and many other things.
Entremets.—Second course side dishes. They are of four kinds—namely, cold entrées, dressed vegetables, scalloped shellfish, or dressed eggs, and lastly, sweets of any kind, puddings, jellies, creams, fritters, pastry, etc.
Escalopes.—Collops; small round pieces of meat or fish, beaten with a steak beater before they are cooked, to make them tender.
Espagnole.—Rich, strong stock made with beef, veal and ham, flavoured with vegetables, and thickened with brown roux. This and velouté are the two main sauces from which nearly all others are made. The espagnole for brown, the velouté for white.
Etamine.—See Tammy.
Etuver.—To stew meat with little moisture, and over a very slow fire, or with hot cinders over and under the saucepan.