| Cooking Terms Explained |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
E E E
| Elderberry | This is a small black berry of the elder tree found all over Europe. |
| Entrecôte | Name of a sirloin steak cut from the middle part of the loin or sometimes the rib of beef. |
| Escalope | Thin round steaks of veal usually egg and bread crumbed then fried. |
| Espagnole | Spanish, for a rich brown sauce which is the foundation of nearly all brown sauces. |
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