FAGGOTS () - A traditional British product made from the liver, lights, spleen and heart of a pig, minced up and mixed with belly of pork, onions and breadcrumbs. Then it is moulded into small ball shapes and braised in stock. Most areas of Europe have Faggot type products, in Brittany, France they are known as "Boullettes" and in Provence they call them "Gayettes". FOIE GRAS (FWAH GRAH) - Although the literal translation from French is "fat liver", foie gras is the term generally used for goose liver. This speciality of Alsace and Perigord is in fact, the enlargened liver from a goose or duck. Goose liver is considered superior to duck and all foie gras is quite expensive. At its best, it is a delicate rosy colour with mottlings of beige, the flavour is extraordinarily rich and the texture silky smooth. FONDUE (fahn-DOO) - From fondre , the French word for "melt," the term "fondue" refers to finely chopped vegetables that have been reduced to a pulp by lengthy and slow cooking. This mixture is often used as a garnish, usually with meats or fish. The term "fondue" has several meanings. The first three definitions pertain to food cooked in a central pot at the table. 1. Fondue au fromage is a classic dish of Swiss heritage consisting of cheese (usually Emmentaler and Gruyere) melted and combined with white wine, Kirsch and seasonings. Bite-size chunks of French bread are dipped into the hot, savoury mixture. 2. Fondue bourguignonne is a variation whereby cubes of raw beef are cooked in a pot of hot oil, then dipped into various savoury sauces. 3. Another version is chocolate fondue, a combination of melted chocolate, cream and sometimes liqueur into which fruit or cake may be dipped. FRANGIPANE (FRAN-juh-payn) - A type of pastry made with egg yolks, flour, butter and milk that is very similar to Choux Pastry. FRIES (fryies) - Potatoes which are called pommes frites in France and chips in Britain. The name does not come from the fact that their origin is French, but that they have been cut into thick to thin strips, soaked in cold water, blotted dry, then deep-fried until crisp and golden brown. FRITTATA (frih-TAH-tuh) - An Italian omelette that usually has the ingredients mixed with the eggs rather than being folded inside, as with a french omelette. An omelette is cooked quickly over moderate high heat and, after folding, has a flat sided half oval shape. A frittata is firmer because it is cooked very slowly over low heat and round in shape because it is not folded. FRITTER
(frih-ta) - A small, sweet or savory,
deep-fried cake made either by combining chopped food with a thick batter
or by dipping pieces of food into a similar batter. |