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FLANK STEAK:
Large, thin, fairly lean, boneless cut of beef.

FONTINA:
Creamy, mild-tasting Italian cheese made from sheep's milk.

GELATIN:
Unflavored commercial gelatin gives delicate body to mousses and desserts. Sold in envelopes holding about one tablespoon each of which is sufficient to gel about two cups.

GORGONZOLA CHEESE:
Italian variety of creamy, blue-veined cheese. Other creamy blue cheeses may be substituted.

GRAND MARNIER:
A popular commercial brand of orange-flavored liqueur distinguished by its pure cognac base.

GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is formed.

GRENADINE:
Pomegranate-flavored syrup used as flavoring and sauce.

GRUYERE CHEESE:
Variety of Swiss cheese with a firm, smooth texture, small holes and a strong, tangy flavor.

HORS D'OEUVRES:
Savory foods used as appetizers.

HORSERADISH:
Pungent-hot-tasting root, a member of the mustard family. Sold fresh and whole or already grated and bottled as a prepared sauce. Now available in dehydrated form.

KOHLRABI:
Kohlrabi has a delicate turnip-like flavor and can be cooked in the same ways as turnips.

LARD:
To insert strips of fat in gashes made in meat; or to place slices of fat on top of uncooked lean meat or fish for flavor or to prevent dryness.

LEEK:
Sweet, moderately flavored member of the onion family, long and cylindrical in shape with a pale white root and dark green leaves. LENTILS: Small, disk-shaped dried legumes, prized for their rich, earthy flavor when cooked.

MADEIRA:
Sweet-amber dessert wine originated on the Portuguese island of Madeira.


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