Fillets (fe-lay).--Long, thin pieces of meat or fish generally rolled
and tied.

Fillet Mignons (fe-lay me-nyong).--Small slices from fillet of beef,
served with steak.

Fondant.--Sugar boiled with water and stirred to a heavy paste. It is
used for the icing of cake or the making of French candies.

Fondue.--A dish made usually with melted or grated cheese. There are
several varieties of this preparation.

Frappe (frap-pay).--Semifrozen.

Fromage (fro-magh).--Cheese.

Glace (glah-say).-Covered with icing; literally, a shining surface.

Glaze.--The juices of meat cooked down to a concentration and used as a
foundation for soups and gravies.

Goulash (gool-ash).--A Hungarian beef stew, highly seasoned.

Gumbo.--A dish of food made of young capsules of okra, seasoned with
salt and pepper, stewed and then served with melted butter.

Haricot (har-e-ko).--A small bean; a bit; also, a stew in which the meat
and vegetables are finely divided.