Fricandeau.—Fillets of poultry or the best pieces of veal, neatly trimmed, larded, and well glazed, with their liquor reduced to glaze. They are served as entrées.
Fricassée.—A white stew, generally made with chicken and white sauce, to which mushrooms or other things may be added.
Fraiser.—A way of handling certain pastry to make it more compact and easier to work.
Frémir, frissonner.—To keep a liquid just on the boil—what is called simmering.
Galette.—A broad flat cake.
Gateau.—Cake. This word is also used for some kinds of tarts, and for different puddings. A gateau is also made of pig's liver; it is therefore rather difficult to define what a "gateau" is.
Gaufres.—Or wafers. Light spongy biscuits cooked in irons over a stove.
Glacer.—To glaze; to brush hot meat or poultry over with concentrated meat gravy or sauce, so that it shall have a brown and shiny appearance. Glaze can be bought in skins. Glacer, in confectionery, means to ice pastry or fruit with sugar.
Gniocchi.—Small balls of paste made with flour, eggs, and cheese to put into soup.
Gramme.—A French weight. An ounce avoirdupois is nearly equal to thirty grammes.