E

EAU
Water.
Eau douce - fresh water.
Eau minérale - mineral water.
Eau potable - drinking water.
Eau de robinet - tap water.
Eau de Seltz - soda water.

ÉCHALOTE 
Shallot.

ÉCHINE/ÉCHINÉE 
Spine.
Chine, loin, especially of pork, also known as épinée.

ÉCHIRÉ
Commune in Poitou, famous for butter.

ÉCLADE (DE MOULES) 
A very delicious meal of mussels cooked over pine needles in Charente. Also known as fumée and terré (de moules).

ÉCLAIR
Flash. Eclair, sausage-shaped choux pastry.

À L'ÉCOSSAISE
Scottish-style.

ÉMINCE
Thin slice, sliver.

EMMENTAL FRANÇAIS 
A French version of Swiss Emmental. Large, waxy, holey and yellow, mild to fruity in flavour.

ENDIVE
Chicory, tightly furled pale green vegetable.

ENTIER (ENTIÈRE)
Whole.

ENTRECOTE 
Between the rib.
Rib steak, of beef, sometimes amplified to entrecôte château.

ENTRÉE  
Entry.

ENTREMETS 
Between dishes.

ÉPAULE
Shoulder of lamb, mutton, veal, pork.

ÉPICE
Spice.

ÉPICERIE
Groceries. Grocer's shop.

ÉPINARDS
Spinach.

ÉPOISSES
Small cylindrical cheese cured in marc, with spicy smell and flavour. Sometimes also kept in ashes or marc. Made around Epoisses.

ESCALOPE
A thin slice of meat or occasionally fish.

ESCARGOT 
Snail.

ESCOFFIER 
Georges-Auguste Escoffier (1846-1935). Illustrious chef at the Savoy and Carlton in London and author of many cookery books, including Ma Cuisine.

ESTRAGON 
Tarragon, the herb.

ÉTÉ
Summer.

L'ÉTOILE 
Star.
Region (AC) in Franche-Comté producing dry white and sparkling wines and some vin jaune and vin de paille.

EXPRESS
Espresso coffee.

EXTRA-SEC 
Extra dry.