FOOD GLOSSARY - English Monkey to Fats, Oils, Shortenings

ENGLISH MONKEY:  A variation of Welsh Rabbit, a cheese sauce served on toast. Usually the addition of egg and breadcrumbs makes the difference.

ENGLISH MUFFIN:  Small flat "balls" of yeast dough placed in muffin rings, allowed to become light, then baked on a griddle. They should be stored in the refrigerator, and split and toasted before serving.

ENTRÉE:  This French term indicates a small prepared dish served between the main courses at a formal dinner, but in this country we use the word to describe the important course of a meal, that preceded by appetizer and followed by dessert.

ENTREMETS (French):  From the verb "to place between;" a side dish, generally referring to dainty dishes of vegetables or hot and cold sweets and savories, usually a second course.

ESCALLOPED:  More commonly called "scalloped" and refers to food baked with a sauce, usually a cream sauce.

ESCALOPE (French):  A small thin slice of meat or fish.

ESCARGOTS (French):  Snails

ESCOFFIER:  A famous French chef, one of the great names in French cookery. Escoffier's cookbook is considered one of the authorities on French cooking.

ESSIG FLEISCH (German):  Literally, vinegar meat, a potted meat which has a vinegar added for seasoning. It is an old-time Eastern European dish.

EXTRACTS:  Usually refers to flavoring extracts- that is, essential oils in solution, usually with alcohol added. Examples, are vanilla extract and almond extract. In recipes it's customary to refer to just "vanilla," while with other extracts the word "extract" is always included. Flavoring extracts should be purchased in small quantities because their flavor deteriorates quickly when exposed to air. They should be kept tightly closed after each usage. See also Beef Extract.

FAGGOT:  A small bundle of herbs, usually consisting of three or four sprigs of parsley, one or two stalks of celery, half a bay leaf, and a sprig or two of thyme, that are tied together and cooked in a stew, sauce, et., to give added flavor.

FARINA:  Properly the term describes meal made from any grain, but, in common use, farina refers to a wheat cereal used as it breakfast food and for puddings. See Cereals.

FATS, OILS, SHORTENINGS:

Butter:  Butter is the solidified fat of milk, made by churning cream. It contains not less than 80 percent fat, an important amount of vitamin A, and a high-energy value of 100 calories per tablespoon. The addition of coloring and salt is optional. Butter may be government graded for quality; the grades depend on the quality factors: flavor, body, color, and salt. The two top grades have ratings expressed as follows: U. S. 93 Score or U. S. Grade AA, and U. S. 92 Score or U. S. Grade A. Butter below 92 has a stronger flavor.

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