F
Feast
"The Great Feast at the enthronisation of the Reverend Father in God, George Neville, Archbishop of York and Chancellor of England, in the…
Finance
to which French cookery paid homage, meant taxes; and the FINANCIERS were tax-farmers, who filled the coffers of the state, and made their…
Fine-Herbs
Dubois, Bernard, and Gouffé, the chief recent authorities in France, have proposed to give this name to a Duxelles-that is, a mince of…
Flounder
The best of all the flounders is not a flounder, but a dab. As, however, it would be impossible for any respectable person to eat a fish…
Forcemeat
The French name for it is farce, and their use of it tends to farce-a display of the prowess of Jackpudding. They swell out their viands…
Fowl
From times very far back there has been a controversy in France as to the comparative merits of old fowls and young chickens. The argument…
Fritters
1. Simple Fritters. - Take some batter, for which see the receipt. Add a little sugar to it, and profoundly weigh whether yolks of eggs…
Frying
Because fat, oil or butter is essential to frying, the common idea is that the food cooked in this way must be rich and greasy. There…
Fennel Sauce, Feuilletage & Fricassée
Fennel blanched, chopped, and added to English butter sauce. Generally reserved for boiled mackerel. Puff paste.