Cooking Terms Page

Eclair:   (French) Light, oblong pastry split and filled with cream, usually topped with chocolate icing.

En Crocite:   (French) Food encased in pastry.

En Papillote:   (French) Food wrapped, cooked and served in oiled or buttered paper or foil.

Entree:   (French) 1. Third course in a formal meal, following the fish course. 2. Main dish, sauced and garnished entree. Sweet or pudding.

Escalope:   (Italian) Thin slice of meat which is beaten flat and shallow-fried.

Evaporated Milk:   Preserved milk that has much of the water content removed through evaporation. Similar to condensed milk, but not as sweet.

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