beignets, etc. A kind of potato croquette. Known in Germany as Berliner Pfannkuchen.
Débrider (Fr.). To untruss; to remove the strings or skewers from a piece of meat or bird.
Dégraisser (Fr.). To skim off fat or grease from soups, etc.
Désosser (Fr.). To bone; to remove the bones from meat, poultry, or game.
Dhall or Dholl. A kind of pulse much used in India for kedgeree, or as a kind of porridge. In England it is best represented by split peas or lentils.
Diable (Fr.). "Devil." The term is applied to dishes with sharp and hot seasoning.
Dîner (Fr.). Dinner (Eng.). "L'heure du diner," dinner hour, in Henry VIII's time was at 11a.m.
Dormant or Surtout de table (Fr.). Decorative objects which are left on the table to the end of a meal.
Dorure or Dorer (Fr.). Beaten yolks of eggs, used for brushing over pastry, etc.
Dragées (Fr.). Sugar plum (Eng.). A kind of sweetmeat made of fruits, small pieces of rinds or aromatic roots, covered with a coating of icing.
Dunelm. A dish of braised mutton or veal, originating from Durham, the Roman name of which was Dunelm.
Duxelles or D'Uxelles (Fr.). A name given to a mixture of chopped mushrooms, shallots, parsley, etc. added to sauce. Name of a French marquis, a great gourmand and gastronomer, who lived at the end of the seventeenth century. Author of an excellent book on French cookery. A savoury purée (mince) and a sauce are known by this name.
Échauder (Fr.). To steep in boiling water. This is often done with fowls or game, to facilitate the removing of the feathers or hair.
Éclair (Fr.). A French pastry filled with cream or custard.
Éclanche (Fr.). Shoulder of mutton.
Ecossaise (a l'). Scotch style.
Émincé (Fr.). Minced; finely sliced or shredded.
Émonder (Fr.). To blanch almonds. When almonds are steeped in boiling water in order to peel them, the French say "on les émonde."
En couronne. Anything dished in the shape of a crown.
Entrée (Fr.). A course of dishes, or corner dish for the first course; the conventional term for hot or cold side dishes. Also defined as dishes generally served with a sauce.
Entremets (Fr.). Dainty dishes of vegetables or hot and cold sweets and after-dinner savouries served as second course.
Epigrammes (Fr.). "A short pointed poem." Used as a culinary term for small fillets of poultry and game, and the breast of lamb or mutton braised and divided into small portions, egged, crumbed and fried. Also defined as a dish of alternate cutlets of the neck and breast.
Escalopes (Fr.). Thin round steaks of veal called "collops." Obsolete cascalope, meaning thin slices of any kind of meat, usually egged, crumbed and fried. Fish, meat, etc., served in scallop shells.
Escargot (Fr.). The edible vineyard snail.
Estouffade (Fr.) or Etuvée. A term used to denote a way of cooking meats, etc., slowly in a covered stewpan.
Faire Revenir (Fr.). A term often used in French cookery books; meaning to partially fry meat or vegetables, slightly browning without actually cooking them.
