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Eau du robinet: tap water.
Eau de source: spring water.
Eau-de-vie: literally, "water of life"; brandy,
usually fruit-based.
Eau gazeuse: carbonated water.
Eau minérale: mineral water.
Echalote (gris): shallot (prized purplish shallot) elongated.
Echalote banane: banana-shaped onion.
Echine: sparerib.
Eclade de moules: mussels roasted beneath a fire of
pine needles; specialty of the Atlantic coast.
Ecrasé: crushed; with fruit, pressed to release
juice.
Ecrevisse: freshwater crayfish.
Effiloché: frayed, shredded.
Eglantine: wild rose jam; specialty of Alsace.
Eglefin, égrefin, aiglefin: small fresh haddock,
a type of cod.
Elzekaria: soup made with green beans, cabbage, and
garlic; specialty of the Basque region.
Embeurré de chou: buttery cooked cabbage.
Emincé: thin slice, usually of meat.
Emmental: large wheel of cooked and pressed cow's-milk
cheese, very mild in flavor, with large interior holes;
made in large commercial dairies in the Jura.
Emondé: skinned by blanching, such as almonds,
tomatoes.
En sus: see Service en sus.
Enchaud: pork filet with garlic; specialty of Dordogne.
Encornet: small illex squid, also called calmar; in
Basque region called chipiron.
Encre: squid ink.
Endive: Belgian endive; also chicory salad green.
Entier, entière: whole, entire.
Entrecôte: beef rib steak.
Entrecôte maître d'hôtel: beef rib
steak with sauce of red wine and shallots.
Entrée: first course.
Entremets: dessert.
Epais(se): thick.
Epaule: shoulder (of veal, lamb, mutton, or pork).
Épeautre : poor man's wheat from Provence; spelt.
Eperlan: smelt or whitebait, usually fried, often imported
but still found in the estuaries of the Loire.
Epi de maïs: ear of sweet corn.
Epice: spice.
Epigramme: classic dish of grilled breaded lamb chop
and a piece of braised lamb breast shaped like a chop,
breaded, and grilled; crops up on modern menus as an
elegant dish of breaded and fried baby lamb chops paired
with lamb sweetbreads and tongue.
Epinard: spinach.
Epine vinette: highbush cranberry.
Epoisses: village in Burgundy that gives its name to
a buttery disc of cow's milk cheese with a strong, smooth
taste and rust-colored rind.
Epoisses blanc: fresh white Epoisses cheese.
Equille: sand eel, a long silvery fish that buries itself
in the sand; eaten fried on the Atlantic coast.
Escabèche: a Provençal and southwestern
preparation of small fish, usually sardines or rouget,
in which the fish are browned in oil, then marinated
in vinegar and herbs and served very cold. Also, raw
fish marinated in lemon or lime juice and herbs.
Escalivada: Catalan roasted vegetables, usually sweet
peppers, eggplant and onions.
Escalope: thin slice of meat or fish.
Escargot: land snail.
Escargot de Bourgogne: land snail prepared with butter;
garlic, and parsley.
Escargot petit-gris: small land snail.
Escarole: bitter salad green of the chicory family with
thick broad-lobed leaves, found in both flat and round
heads.
Espadon: swordfish found in the gulf of Gascony, Atlantic,
and Mediterranean.
Espagnole, à l': Spanish style; with tomatoes,
peppers, onions, and garlic.
Esqueixada: in Catalan literally means "shredded;"
a shredded salt cod salad.
Estival: summer, used to denote seasonality of ingredients.
Estoficado: a purée-like blend of dried codfish,
olive oil, tomatoes, sweet peppers, black olives, potatoes,
garlic, onions, and herbs; also called stockfish niçoise:
specialty of Nice.
Estofinado: a purée-like blend of dried codfish,
potatoes, garlic, parsley, eggs, walnut oil, and milk,
served with triangles of toast; specialty of the Auvergne.
Estouffade à la provençale: beef stew
with onions, garlic, carrots, and orange zest.
Estragon: tarragon.
Etoffé: stuffed.
Etoile: star; star-shaped.
Etouffé; étuvé: literally "smothered";
method of cooking very slowly in a tightly covered pan
with almost no liquid.
Etrille: small swimming crab.
Express: espresso coffee.
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