Labels:text | screenshot | display | font OCR: Flour, Browned: Flour heated in an ungreased skillet over low heat until browned; stir to avoid burning. Fondue : Applied to baked cheese and crumb mixtures, or cheese and wine rarebits, Swiss-style. Frappe' : A mixture of fruit or juices frozen to a mush, but not solid; cordial or liqueur poured over cracked ice. French : Of lamb chops, to trim away the meat from the end of the bone. Of beef tenderloin, to flatten with a cleaver. Of green beans, to cut lengthwise into thin slivers. Of frying, to immerse food in deep hot fat until the surface is browned. Fricassee : To cook meat, poultry or game cut in small pieces, in liquid and fat.
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