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- 1. E.P.
- Edible Portion.
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- 2. Eau-de-vie deFramboise
- Eau de vie is an 80 - 90 proof clear fruit alcohol. Framboise means it is raspberry flavored.
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- 3. Ecossaise
- (French) The way of the Scottish.
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- 4. Emince
- (French) Cut fine, or sliced thin.
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- 5. Empanada
- Fried or baked turnovers with either dried fruit or sweet meat filling.
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- 6. Enchilada
- Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.
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- 7. Enchilada Sauce
- Red sauce made of mild to hot chile pulp or chile powder, spices, and beef or pork or both. Used for enchiladas. Also called red chile sauce.
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- 8. Escalope
- An French cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. (also known as scaloppine in Italian).
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- 9. Espagnole
- A mother sauce. Basic brown sauce.
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- 10. Evaporated Milk
- A preserved milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.
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