Gourmet Glossary: E

Gourmet Glossary: E

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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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