Flageolets

A green haricot bean put up in cans by the French and imported to this country; makes a very pleasing garnish, are cheap, the best being about $1.75 a dozen cans.

Flannel Cakes

A sort of pancake; for recipe see heading of Batter.

Flounders

A flat fish of the halibut species but much smaller, in plentiful supply, very often filleted, in fact generally used in this country for fillets of soles; the name flounder seldom appears on our bills of fare, hence its recipes will be found under that heading.

Foie-Gras

Literally fat liver, is made by taking the livers of fat geese, cooking them with sweet herbs, wine and bacon, then pounding it, rubbing it through a fine sieve, the paste thus obtained being put away in small jars, very often mixed with truffles; it is used for sandwiches, garnishes, in croustades with aspic jelly; cut in pieces and mixed with button mushrooms in a rich sauce, then filled into scallop shells, gratinated, baked and served; also for lining game pies and patties; as a stuffing for small game birds, etc.

Fondu

Is the name given by the French to a dish of eggs scrambled soft with grated cheese and butter; served very hot on toast, or filled into fancy paper cases, quickly browned on top and served.

Frangipane

Name given to a cooked custard cream used in filling puffs, eclairs, tart-lettes, paper cases for souffles, open pies as cream pies, etc. Made by boiling half a gallon of milk with ¾ of a pound of sugar, then pouring it to 12 yolks of eggs that have been beaten and mixed with ½ a pound of sifted flour and a little cream; it is then returned to the fire with 4 ounces of butter, brought just to a boil, removed, flavored and strained for use.

Frankforts

Name of a pork sausage that is generally served with "sauerkraut." Made of equal quantities of lean and fat pork minced finely, seasoned with 3 ounces of mixed ground coriander seeds, salt, nutmeg and pepper to every 8 pounds, the sausage skins filled in the ordinary way, then hung in a dry cool place till wanted.

Frappe

A French word that signifies a liquor is half frozen.

French Dressing

Four parts of olive oil to one part of vinegar, white or tarragon, a little onion juice, finely chopped parsley, salt and red pepper, the whole thoroughly mixed.

Friantine

French word sometimes used to designate a "bouchee" or small patty shell, hence a small patty of game may be called a friantine of game.

Fricadelles, Also Called Fricandelles

Are made of three-fifths cold cooked meat, one-fifth raw meat, one-fifth bread crumbs or boiled rice, the whole minced, seasoned with salt, pepper, parsley, herbs and lemon juice, bound with beaten eggs, made up into balls, pats, cutlet shapes, etc., fried in dripping, or breaded and fried, then served with a sauce or garniture appropriate to the meat used.

Fricandeau

Name applied to the whole buttock or cushion of veal, that is larded, braised, and served in broad slices with a sauce or garniture.

Galantines

Galantines are however generally served with aspic jelly, and the nicest way is to take the birds when pressed, wipe and trim, cut into even slices; galantine molds lined with aspic jelly, then decorated with cooked peas, mace-doines, fancy shapes of white of eggs, beet, carrot and truffles, these decorations again coa ted with aspic to keep them in position, the slices of bird then laid into the mold EDGES DOWNWARDS not laid flat; limpid aspic run between each slice; when the mold is full, set, turned out, decorated and sent to table. I have seen galantines served at banquets where the slices of meat have been laid flat in the mold, with the result that the waiters could not procure a decent slice to serve; had the edges been placed downwards, the waiter or serving man would have been able to move each slice with the jelly adhering simply by the aid of a fork.