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- Eel
- A nutritious fish whose flesh has a particularly rich flavor. There are several kinds of eel, both fresh and salt water, but the silver eel is considered the best. When in want of food the common eel will leave its native element and wander about the fields by night in search of snails or other prey, and will often seek out isolated ponds for the sake of a change of residence.
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- Egg Wash
- 1 egg beaten together with 2 tablespoons of water. Used as a glaze for baked goods in order to produce a sheen on the finished product, or to cause toppings such as poppy seeds and sesame seeds or decorations to adhere.
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- Elderberry Wine
- The elderberry is well suited to the production of wine. The juice contains a considerable quantity of the principle necessary for a vigorous fermentation, and its beautiful color imparts a rich tint to the wine made from it. It is however, deficient in sweetness, and sugar must be added to it. The following is an approved recipe:
Take 1 gallon of ripe elderberries and 1 quart of damson plums or sloes for every 2 gallons of wine to be made. Boil the elderberries in about half the quantity of water until they burst, breaking them frequently with a stick. Strain the liquor, and return it to the pan. To produce 18 gallons of wine, 20 gallons of this liquor are required, and for whatever quantity the liquor falls short of this, water must be added to make it up. Boil this, along with 56 pounds of coarse, moist sugar, for half an hour, and it is to be fermented in the usual manner when sufficiently cooled, and then it is to be put into the cask. Put new into a muslin bag a pound and a half of ginger, bruised, a pound of allspice, 2 ounces of cinnamon, and 4 05 6 ounces of hops; suspend the bag with the spice in the cask by a string, not long enough to let it touch the bottom; let the liquor work in the cask for a fortnight, and fill up in the usual way. The wine will be fit to tap in two months, and is not improved by keeping like many other wines. Elderberries alone may be used.
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- Emulsion
- A mixture of oil (or some other fat) and a liquid, which is blended in such a way that the oil becomes suspended a globules within the liquid.
A stable emulsion is the description given to an emulsion in which the oily substance remains suspended for a period of time after the blending stops. Emulsions are commonly used in the preparation of salad dressings, mayonnaise, ice cream, and various sauces.
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- En Brochette
- Small portions of meat, such as chicken livers, cooked with bacon on a skewer.
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- Endive
- (See chicory.)
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- Entrée
- This term is used to describe a prepared dish which is served as a course just before the main dish or roast. It may be served in addition to the main dish or roast, or in place of either, in which case meat or fish is also an ingredient of the entrée. The term is also used to describe a light dish which is served with the roast itself.
An entrée is usually highly seasoned, and although it may be rich, it is rarely a hearty meal unto itself. Examples of the kinds of foods often used as entrées are creamed or sauced dishes baked in patty shells or served on toast, croquettes, cutlets, or fritters, soufflés, mousses, pasties (such as vol-au-vent), casseroles, jellied aspics, fillets or other garde manger intended to whet the appetite rather than satisfy it.
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- Epicure
- One addicted to the luxury of eating and drinking.
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- Escargot
- Edible Snail. Considered as a delicacy in China and France. The continental edible snail differs both in color and size from the usual garden snail. Romans thought most highly of such edible snails, and even fattened them on a certain kind of meal and boiled wine.
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- Escarole
- Escarole is a broad leaved green vegetable, somewhat resembling lettuce. It is a leafy vegetable which is a variety of endive. The taste is somewhat tangy. Italian cooks use escarole frequently in soups and salads.
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- Escarole
- A broad-leaved slightly bitter member of the Endive family, resembling head lettuce. It is often cooked in soups, or the blanched heart of the Escarole may be served in Italian salads. A cold weather vegetable. One popular garden variety is Broad Leaved Batavian.
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- Essence
- The virtue extracted from any food substance.
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- Estouffade
- Expression for a way of cooking meats slowly with very little liquid,, in a covered stewpan. Braised, stewed, or steamed.
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- Evaporated Milk
- Evaporated Milk is canned milk with much of the water removed.
Evaporated milk is not the same as Sweetened Condensed Milk, which is a much sweeter product due to the sugar which has been added before canning. To make a substitute for Evaporated Milk, combine 1/2 cup boiling water, 2-3 tbsp. butter, 1/2 cup sugar and 1 1/3 cups non-fat dry powdered milk. Measure and use in place of Evaporated Milk in your recipe.
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