F
Fillet
A fillet is a prime, boneless, lean cut of meat, fish or poultry. A fillet of beef is a cut of meat where the different parts are named depending on the area of the fillet they're cut from, for example, the filet mignon. One can also fillet a fish, which means to remove the flesh from the bones.
Flageolet
Flageolet beans are tiny, tender French kidney beans. They can range in colour from pale green to creamy white. Flageolets are usually prepared simply, in order to showcase their delicate flavour and are classically used as an accompaniment to lamb.
Florentine
French or Italian dishes that use spinach as a base are often called Florentine (e.g. Eggs Florentine). Florentines are also Austrian cookies made from a mixture of butter, sugar, cream, honey, candied fruit and sometimes nuts. They are characterized by their chewy texture and chocolate coating on one side.
Fork over
To run a fork lightly over a substance to make furrows. This is often done over a mash potato covering of a pie (e.g. fish or shepherd's pie) to add texture.
Fricassee
The term fricassee is often applied to anything cooked in a creamy white sauce. In specific terms, the meat (almost always chicken) is sauteed in butter before being stewed with vegetables, white sauce and often flavoured with wine. It is a delicate creamy dish usually served with rice and often garnished with small glazed onions and lightly cooked mushrooms.
