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Façon (à ma): (my) way
of preparing a dish.
Fagot: "bundle"; meat shaped into a small
ball.
Faisan(e): pheasant.
Faisandé: game that has been hung to age.
Fait: usually refers to a cheese that has been well
aged and has character---runny if it's a Camembert,
hard and dry if it's a goat cheese; also means ready
to eat.
Fait, pas trop: refers to a cheese that has been aged
for a shorter time and is blander; also for a cheese
that will ripen at home.
Falette: veal breast stuffed with bacon and vegetables,
browned, and poached in broth; specialty of the Auvergne.
Fanes: green tops of root vegetables such as carrots,
radishes, turnips.
Far: Breton sweet or savory pudding-cakes; the most
common, similar to clafoutis from the Dordogne, is made
with prunes.
Farci(e): stuffed.
Farigoule(tte): Provençal name for wild thyme.
Farine: flour.
complète: whole wheat flour.
d'avoine: oat flour.
de blé: wheat flour; white flour.
de maïs: corn flour.
de sarrasin: buckwheat flour.
de seigle: rye flour.
de son: bran flour.
Faux-filet: sirloin steak.
Favorite d'artichaut: classic vegetable dish of artichoke
stuffed with asparagus, covered with a cheese sauce,
and browned.
Favou(ille): in Provence, tiny male (female) crab often
used in soups.
Fenouil: fennel.
Fer à cheval: "horseshoe"; a baguette
that has that shape.
Féra, feret: salmon-like lake fish, found in
Lac Léman, in the Morvan, in Burgundy, and in
the Auvergne.
Ferme (fermier: fermière): farm (farmer); in
cheese, refers to farm-made cheese, often used to mean
raw-milk cheese; in chickens, refers to free-range chickens.
Fermé: closed.
Fernkase: young cheese shaped like a flying saucer and
sprinkled with coarsely ground pepper; specialty of
Alsace.
Feu de bois, au: cooked over a wood fire.s
Feuille de chêne: oak-leaf lettuce.
Feuille de vigne: vine leaf.
Feuilletage (en): (in) puff pastry.
Feuilletée: puff pastry.
Féves (févettes): broad, fava, coffee,
or cocoa bean (miniature beans); also, the porcelain
figure baked into the 12th night cake, or, galette des
rois.
Fiadone: Corsican flan made from cheese and oranges.
Ficelle (boeuf à la): "string"; (beef
suspended on a string and poached in broth). Also, small
thin baguette. Also, a small bottle of wine, as in carafe
of Beaujolais.
Ficelle picarde: thin crêpe wrapped around a slice
of ham and topped with a cheesy cream sauce; specialty
of Picardy, in the North.
Figue: fig.
Financier: small rectangular almond cake.
Financière: Madiera sauce with truffle juice.
Fine de claire: elongated crinkle-shelled oyster that
stays in fattening beds (claires) a minimum of two months.
Fines herbes: mixture of herbs, usually chervil, parsley,
chives, tarragon.
Flageolet: small white or pale green kidney-shaped dried
bean.
Flamande, à la: Flemish style; usually with stuffed
cabbage leaves, carrots, turnips, potatoes, and bacon.
Flamber: to burn off the alcohol by igniting. Usually
the brandies or other liqueurs to be flambéed
are warmed first, then lit as they are poured into the
dish.
Flamiche (au Maroilles): a vegetable tart with rich
bread dough crust, commonly filled with leeks, cream,
and cheese; specialty of Picardy, in the North; (filled
with cream, egg, butter, and Maroilles cheese).
Flammekueche: thin-crusted savory tart, much like a
rectangular pizza, covered with cream, onions, and bacon;
also called tarte flambée; specialty of Alsace.
Flan: sweet or savory tart. Also, a crustless custard
pie.
Flanchet: flank of beef or veal, used generally in stews.
Flagnarde, flaugnarde, flognarde: hot, fruit-filled
batter cake made with eggs, flour, milk, and butter,
and sprinkled with sugar before serving; specialty of
the southwest.
Flétan: halibut, found in the English Channel
and North Sea.
Fleur (de sel): flower (fine, delicate sea salt, from
Brittany or the Camargue).
Fleur de courgette: zucchini blossom.
Fleuron: puff pastry crescent.
Florentine: with spinach. Also, a cookie of nougatine
and candied fruit brushed with a layer of chocolate.
Flûte: "flute"; usually a very thin
baguette; also, form of champagne glass.
Foie: liver.
Foie blond de volaille: chicken liver; also sometimes
a chicken-liver mousse.
Foie de veau: calf's liver.
Foie gras d'oie (de canard): liver of fattened goose
(duck).
Foin (dan le): (cooked in) hay.
Fond: cooking juices from meat, used to make sauces.
Also, bottom.
Fond d'artichaut: heart and base of an artichoke.
Fondant: "melting"; refers to cooked, worked
sugar that is flavored, then used for icing cakes. Also,
the bittersweet chocolate high in cocoa butter used
for making the shiniest chocolates. Also, puréed
meat, fish, or vegetables shaped in croquettes.
Fondu(e): melted.
Fontainebleau: creamy white fresh dessert cheese from
the Ile-de-France.
Forestière: garnish of wild mushrooms, bacon,
and potatoes.
Fouace: a kind of brioche; specialty of the Auvergne.
Foudjou: a pungent goat-cheese spread, a blend of fresh
and aged grated cheese mixed with salt, pepper, brandy,
and garlic and cured in a crock; specialty of northern
Provence.
Fougasse: a crusty lattice-like bread made of baguette
dough or puff pastry often flavored with anchovies,
black olives, herbs, spices, or onions; specialty of
Provence and the Mediterranean. Also, a sweet bread
of Provence flavored with orange-flower water, oil,
and sometimes almonds.
Fouchtrou: Cow's milk cheese from the Auvergne, made
when there is not enough milk to make an entire wheel
of Cantal.
Four (au): (baked in an) oven.
Fourme d'Ambert: cylindrical blue-veined cow's-milk
cheese, made in dairies around the town of Ambert in
the Auvergne.
Fourré: stuffed or filled.
Foyot: classic sauce made of béarnaise with meat
glaze.
Frais, fraîche: fresh or chilled.
Fraise: strawberry.
Fraise des bois: wild strawberry.
Framboise: raspberry.
Française, à la: classic garnish of peas
with lettuce, small white onions, and parsley.
Frangipane: almond custard filling.
Frappé: usually refers to a drink served very
cold or with ice, often shaken.
Frémi: "quivering"; often refers to
barely cooked oysters.
Friandise: sweetmeat, petit four.
Fricadelle: fried minced meat patty.
Fricandeau: thinly sliced veal or a rump roast, braised
with vegetables and white wine.
Fricassée: classically, ingredients braised in
wine sauce or butter with cream added; currently denotes
any mixture of ingredients--fish or meat--stewed ot
sautéed.
Fricot (de veau): veal shoulder simmered in white wine
with vegetables.
Frisé(e): "curly"; usually curly endive,
the bitter salad green of the chicory family sold in
enormous round heads.
Frit(e): fried.
Frite: French fry.
Fritons: coarse pork rillettes or a minced spread which
includes organ meats.
Fritot: small organ meat fritter, where meat is partially
cooked, then marinated in oil, lemon juice, and herbs,
dipped in batter and fried just before serving; also
can refer to any small fried piece of meat or fish.
Friture: fried food; also a preparation of small fried
fish, usually white-bait or smelt.
Froid(e): cold.
Fromage: cheese.
blanc: a smooth low-fat cheese similar to cottage cheese.
d'alpage: cheese made in mountain pastures during the
prime summer milking period.
Echourgnac: delicately flavored, ochre-skinned cheese
made of cow's milk by the monks at the Echourgnac monastery
in the Dordogne.
fort: pungent cheese.
frais: smooth, runny fresh cheese, like cottage cheese.
Frais, bien égoutée: well-drained fresh
cheese.
maigre: low-fat cheese.
Fromage de tête: headcheese, usually pork.
Fruit confit: whole fruit preserved in sugar.
Fruits de mer: seafood.
Fumé: smoked.
Fumet: fish stock.
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