Ficelle

Ficelle French long thin baguette.
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Ficelle Bread
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ficelle See French bread.
French bread Notes: This is the traditional French bread that has a hard, dark brown crust and many large air pockets.

Ficelle picarde (Fr.): thin crêpe wrapped around a slice of ham and topped with a cheesy cream sauce; specialty of Picardy, in the North.
Fides: very fine noodles used in Middle Eastern pilafs.

Ficelle - [French] string. This term is used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food.

Ficelle
A long, thin-shaped French bread about half the size of a baguette. It is available from bakeries.
Fish stock ...

A la Ficelle: Suspended by a length of string.
Flambe: Blazed:
Fold (incorporer): To blend a delicate mixture such as egg whites when beaten eg. soufflé.

ficelle (à la): tied with a string; also small, thin baguette
figue: fig
financière: madeira sauce with truffle juice ...

ficelle: long, very slender loaf of bread
figue: fig (e.g., figue de Tarascon, regional variety)
filet/fillet: tenderloin steak, the choice undercut of meat or fish served off the bone (e.g.

Hanging meats to roast over the hot embers of an established fire using a hook and string is about as basic -- and basically delicious -- as grilling gets. The French do it with their lamb Gigot à la Ficelle.

See also: Butter, Flavor, Cream, Cheese, Vegetable