Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.
Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.
Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef, served with steak.
Fondant.--Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.
Fondue.--A dish made usually with melted or grated cheese. There are several varieties of this preparation.
Frappé (frap-pay).--Semifrozen.
Fromage (fro-magh).--Cheese.
Glacé; (glah-say).-Covered with icing; literally, a shining surface.
Glaze.--The juices of meat cooked down to a concentration and used as a foundation for soups and gravies.
Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.