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Gourmet Glossary: "E"

Gourmet Glossary: "E"

Chef's Blade

Eau de Framboise Raspberry brandy.

Eggplant American name for aubergine.

Eggwash Beaten egg and milk, used to glaze pastry or bread.

Emulsify To combine fats with vinegar or citric juice into a smooth, stable mixture.

Entrecôte A sirloin beef fillet steak.

Escalope A thin slice of meat, often fried in breadcrumbs.

Essence or extract Concentrated aromatic extract from the such as almonds, vanilla, or coffee, used as a flavoring, also available in synthetic form.

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