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.