Faggot.—A bouquet garni.
Fanchonettes and florentines.—Varieties of small pastry, covered with white of egg and sugar.
Faire tomber à glace.—Means to boil down stock or gravy until it is as thick as glaze, and is coloured brown.
Farce.—Is ordinary forcemeat, such as is used for raised pies.
Feuil etage.—Very light puff paste.
Flamber.—To singe fowls and game after they have been plucked.
Flans.—A flan is made by rolling a piece of paste out rather larger than the tin in which it is to be baked, then turning up the edge of the paste to form a sort of wall round. Flans are filled with fruit or preserve, and baked.
Foncer.—To put slices of ham or bacon in the bottom of a saucepan, to line a mould with raw paste, or to put the first layer of anything in a mould—it may be a layer of white paper.
Fontaine.—A heap of flour with a hollow in the middle, into which to pour the water.
Fondu.—Or fondue. A cheese soufflé.