--Bread diced and fried or toasted to serve with
or in soup.
Curry.--An East Indian preparation made of hot seeds, spices, and dried
herbs.
Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it
refers to a small cup in which after-dinner coffee is served.
Deviled.--Highly seasoned.
Dill.--A plant used for flavoring pickles.
En coquille (ang ko-ke-yuh).--Served in shells.
Entrees (ang-tray).--Small made dishes served with lunch or dinner. They
are sometimes served as a course between the main courses of a meal.
Escarole (ays-kar-ol).--A broad-leaved kind of endive.
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.
Frappe (frap-pay).--Semifrozen.
Fromage (fro-magh).--Cheese.
Glace (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.
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