Doughbirds

Are plentiful on the coasts; they are about 1½ pounds in weight, when in prime condition, have a bill like a snipe, are delicious eating broiled, roasted or in a salmis.

D'Uxelles

Name of a very thick sauce generally used to coat cutlets before breading them, composed of ¼ each chopped parsley and minced fried shallots and ½ minced sauteed mushooms, all worked into a thick Veloute sauce; or instead of ½ minced mushrooms, ¼ need only be used and the other ¼ be minced cooked ham or tongue.

Dutch Sauce

Another name for Hollan-daise sauce, which is made by taking half a cupful of white sauce and working into it a small piece of glace, half a cupful of melted butter, 6 yolks of eggs, bringing it slowly to a custard-like thickness over a medium fire, then seasoning it with salt, nutmeg and lemon juice.

Ecarlate

A French term often seen on bills of fare as a l'ecarlate. It is used to signify that the food is red, and its natural color preserved.

Eclairs

A hollow form made of "choux-paste" that is filled with pastry cream, with the top generally coated with chocolate glaze.

Endive

Also called CHICORY - Is cooked as a vegetable same as spinach; also made into salads, using the white leaves; dressed with French dressing.

Epigramme

A term used in cookery to denote one kind of meat served in two forms on the same dish, such as, two chops, one breaded and fried, the other broiled; served resting on each other. See heading of respective meats.

Espagnole

Name of a stock sauce, used as a basis to form many of the brown sauces; made by frying in a thick bottomed large saucepan till brown, ham, veal and beef in meat and bones; carrots, onions, turnips, celery and parsley; flour then added to form a roux, moistened gradually with good brown stock, seasoned with thyme, savory, marjoram, bay leaves, cloves, whole peppers, and whole allspice; when boiled up, skimmed, then is added a liberal quantity of tomatoes, together with one or two old fowls or roast poultry carcasses, simmered slowly for several hours, strained, skimmed, finished with sherry wine.

Fennel

Name of a garden plant, esteemed as a flavoring to boiled salmon and mackerel; used in making "fennel sauce," which is the same as parsley sauce, simply substituting chopped fennel for parsley leaves.

Figs

As seen in our markets are both fresh and dried; the fresh are used in compotes and for preserves, the dried for cakes, puddings, ices, pastilles; also used as a dessert, either plain or rolled in powdered sugar.

Financiere

Name of both a sauce and garnish, much used; the sauce is composed as follows: one pint of sherry wine with a chopped truffle and a seasoning of red pepper is rapidly boiled down to half its volume, then is added one pint of espagnole; boiled again for five minutes, then strained for use. For the garnish composition see heading of "garnishes."

Fine Herbs

Called by the French "fines-herbes"; it is a combination of minced shallots, mushrooms and parsley. FINE HERBS SAUCE is the ingredients mixed into some espagnole or other brown sauce.