F

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.

A | B | Ca | Ch | Ci-Cu | D | E | F | G | H | J | L | M | P | R | S | T | V | Z