elver
young eel

émincer
to cut into very thin slices

emulsion
mixture of mutually insoluble liquids in which one is suspended in another

en cocotte
cooked in a small round dish (used for pot-roasting)

en daube
originally applied to meats cooked in a Provencal stewing pot (daubière) now applied to meat stews

en papillotte
fish or meat baked in parchment paper

endive
plant used raw in salad or braised as a vegetable

entrée
savoury dish served as a main course

escalope
thin slice of meat or fish

étuver
to cook or steam in its own juices