Gancel's culinary encyclopedia of modern cooking

Alexandra, Fish cov. w. fi-fo. mousseline dec. Normande sa. w. crawfish tails. Allemande, (See souchet in sa.) thi. w. kneaded butter. Alsacienne, Stock of fish thi. w. kneaded butter, gar. w. choucroute and boiled potatoes. Amelie, Cov. w. Nantua sa. sliced truf. on top, boiled parisienne potatoes. Beaucaire, Tureen surround fi-fo. w. chopped raw mu. put the fish gar. around mu. glazed small onions w. fumet of fish cov. and baked. Beaufort, Cov. fi-fo. and dec. gar. fish quen. wcrawfish, butter, olives, fried milt, matelote sa. around. Beau Rivage, Cooked in dish w. chopped onions, chives, fumet of fish, grated parmesan, baked. Bedford, On spinach w. butter, cov. w. mornay sa. w. sliced mu. and truf. baked. Beignets, Fritters made w. milt or codfish tongues in batter and fried cold sa. Belleclaire, In long crust cov. Melba sa. w. sliced mu. glazed. Bernard, Fish incrusted gherkins and truf., gar. w. fried mussels, coral sa. around. Benedictine, Cre. sa. w. truf. in dice. Bengalaise, Curry sa. and bengal chutney w. sliced mu. and scallops, rice served separately. Benoiton, Cov. Matelote sa. w. small onions glazed po. oysters, baked. Berchoux, Cov. w. chivry sa. or fi-herb sa. and fumet gar. jul. of carrots and mu. Bercy, Cooked in dish w. shredded shalotts wh. wine fumet fi-herb butter, baked. Biere, Beer, chopped onions, celery and stock fish, thi. w. gingerbread crumbs, reduced strained, add butter cov. fish w. sauce. Biscai'enne, Boiled salt codfish saute, in oil or butter, chopped onions, green and sweet peppers, tom. in dice, garlic and fi-herb. Blanchaille, Whitebait, generally fried dry. — 126 — Bleu, Brook trout baste without being scalded w. hot vinegar, cooked in court bouillon, divers sa. and gar. Boistelle, Poached w. fumet and sliced mu. redu. beat w. butter, cov. Bombay Duck, Small dry Indian fish, lightly broiled. Bonnechose, Gar. w. fish quen. oysters mu. cov. Normande sa. Sprinkled w. coral. Bonnefemme, Cooked in earthen dish, same bercy w. sliced mu. and fi-her. Bonnefoy, Saute meuniere, bonnefoy-sa. around. Bon valet, See Duglere w. sliced mu. and taragon. Bordelaise, Bordelaise sa. w. chopped wild mu. and fumet or mirepoix bordelaise. Bordure, All fish served w. border made of pot. Duchesse of fi-fo. sa. according to fish. Bouchees, Patties fil. w. fish pu. or milt, divers sa. Bouillabaise, Served as fish or soup. See soup Bouillabaise. Bouilli, Boiled courtbouillon for fresh water fish, salt water for sea fish, divers sa. and gar. Boulangere, Cooked in earthen dish w. shredded onions and sorrel w. wh. wi. and butter. Baked. Boule, Fish st'uf. ball-shaped, breaded English style and fried, cold or hot sa. Boulonnaise, Cov. butter sa. made w. courtbouillon gar. w. mussels. Bourbaki, Stuf. w. duxelles and fi-fo. cov. lobster sa. w. truf. Bourdaloue, Gar. fish quen. 4 different colors, cov. Normande sa. or cov. 4 different sa. Bourgeoise, Cooked in earthen dish w. shredded onions mu. red. wi. fi-her. and bread crumbs baked. Bourguignonne, Matelotte sa. w. red wine and small onions glazed. Brandade, Salt codfish cooked and pounded beaten w. olive oil. Breteuil, Saute meuniere w. capers and fi-herb gar. hazel nuts size of a potato. Bretonne, Bretonne sa. w. jul. of vege. (Nvithout turnips) fish essence and fi-her. — 127 —