Gancel's culinary encyclopedia of modern cooking

Bisque, Made only w. crawfish (See Ecrevisse.) NOTE — On every bill of fare there is Bisque of tom., clams, lobster, oysters, etc. which is nothing but cream of shellfish. Bissacia, Cl. gar. w. poached egg, savarin crust. Bianc-Manger, Blanc-mange cl. gar. royal of ch. w. al¬ monds, green peas chervil. Blaze, Th. pu. of game w. foi-g. pu. gar. jul. of game and truf. Boeuf, Beef broth cl. or th. stock of beef bouillon, etc. divers styles. Bohemienne, Cl. gar. w. royal of foi-g. and profiteroles fil. w. ch. pu. rice. Boieidieu, Cl. gar. w. large quen. fil. w. 3 different kinds of pu. and ch. in dice. Bolivar, Th. turtle stock w. tom. pu. gar. w. ch. quen. turtle cut in dice, small balls of carrots. Bo I i vienne, Th. tapioca gar. w. iamb, veal, ham, tom. cut in dice. Bonne femme, Th. soup w. pot. leeks, half stock, half milk, sliced dry french bread. Bonvalet, Th. white beans pu. gar. w. macedoine and royal of carrots. — 67 GANCEL’S CULINARY ENCYCLOPEDIA Borely, Th. ere. of fish gar. w. mussels aud fish quen. Bortsch, Polish soup made w. heef and duck, jul. of vege, mu. fennel, all cooked cold meats cut in dice, sliced sausage, last moment beet juice, serve sour cream separately. Divers styles. . Bouchere, Strong small Marmite strained gar. w. small stuf. cabbage, sliced marrow, chives. Bouillabaise, A provencal dish from Marseilles scup and , fish w. saffron, choose 5 or 6 different varieties of fish, fried in olive oil, chopped onions and leeks, moisten w. white wine, water, seasoned salt, pepper, safron, pounded tom., garlic, parsley, cooked according to the fish 10 or 20 minutes, thickened w. butter and flour kneaded, serve bouillon and fish separately w. sliced toasted bread rubbed w. garlic. — (Note) Add lobster, mussels and clams if possible. (Bouillon, French term for broth of beef, veal, mutton, chicken, fish, etc. gar. w. vege, and aromat. for in¬ valids, no salt or pepper. Bouquetiere, Cl. gar. w. fancy shaped new vegetables. Bourbon, Cl. gar. w. Japanese pearls tapioca, ch. quen. medaillon, lily shape, chervil. Bourdaloue, Cl. gar. w. quenelle or ch. royal made of 4 different colors. Bourgeoise, Soup family style. Pot-au-feu. Petite mar¬ mite, etc. Brabangonne (Belgium soup, Farmer style), W. jul. of endives and biscotte of bruxelles. Bragance, Rich con. gar. w. royal of ch. green peas, rice. Bresllien, Cl. farmer style w. black beans, tom. cut in dice, rice. Bressolise, Th. pumpkin pu. w. Italian paste and crust. Brestoise, Cre. of lobster gar. w. shrimps and fish quen. Bretonne, Th. white beans pu. w. tom. gar. w. jul. of leeks and celery in dices, or ere. of lobster gar. w. scallops in dice and lobster quen. Brian d, Cl. con. w. ch. veal, ham, when cooked cut in dice, chervil. Brunoise, Cl. con. gar. w. veg. cut in small dice, chervil. pruxelloise, Cre. of Bruxelles sprout w. crust souf. — 68 — SOUPS Bucheron, Vege. soup w. salt pork and sliced bread, very thick. Busega, Italian style, soup all vege. cut in jul. w.. ch. liver, tripe, rice or spaghetti, grated parmesan cheese. Calabrai, Pu. of white beans w. sorrel chiffonade, rice. Camaro, Brazilian soup. Pot au feu w. chicken and rice. Cambaceres, Cre. of ch. w. crawfish coulis gar. w. large ch. quen. fil. w. pigeon sal. Cambise, Cl. gar. w. half eggs stuf. w. ch. pu. and fi- herb or fish con. gar. w. half eggs stuf. oyster pu. and fi-herb.