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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. |