Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Emulsion
a homogenous mixture of two or more liquids dispersed in tiny droplets that create a smooth, thick consistency (e.g., mayonnaise, hollandaise sauce.)
Enchilada
a Mexican dish consisting of soft corn tortillas wrapped around a meat or cheese filling, topped with a sauce.
Entrée
in North American English, the main course of a meal; elsewhere (and in its French usage), the first course or appetizer.
Entremets
Entremets are usually sweet dishes served after the cheese course and before the fruit, or as a light dessert.
Entremets are divided into three categories:
- hot entremets: crêpes, soufflés, sweet omelets…
- cold entremets: Bavarian cream, custards, mousses, flans, puddings…
- frozen entremets: ice creams, sorbets, bombes, vacherins…
Étuvée (à l'étuvée)
a cooking method in which a vegetable, etc., is cooked slowly in a covered pan with a small amount of liquid (from the French for "smothered").
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