Practical gastronomy and culinary dictionary

soups and puddings. AvoLA. Name of Sicilian town renowned for its sweet almonds. Baba (from the Polish word hahka). A very light yeast cake Substitute for tipsy-cake. Bacon, e. Le lard,/. The sides of a pig, salted or pickled and smoked. Bacon smoked, e ; /, du lard fume. Larding bacon, e ; lard 4piquer. Bagration, /. A word used for high-class dishes (soups). Bagration was a Russian count, whose chief cook was the celebrated A. Careme. Baie de Ronce,/. Blackberry, e. The fruit of the bramble. Bain-Marie,/. The culinary water-bath. It is a large open vessel, half-filled with hot water, where sauces, &;c., are kept so that they are nearly at the boiling-point without burning or reducing. Ballotine, /. Small balls of meat or fowl. Banane,/. Banana, e. Fruit of the plantain tree. Used as dessert fruit ; also for creams, ices, fritters, &c. Banquet,/. A sumptuous feast ; an entertainment of eating and drinking. Banqueter,/ To banquet, to feast, to treat oneself with a good feast. Baraquille, /. A large pie made of rice, chicken and truffles. Barbeau, Barbue, / Barbel, e. A coarse fish, similar in shape to turbot. Barbottes en Casserole,/. Stewed eel-pout, e. Barder,/ To cover breasts of game or poultry with thin slices of bacon fat. Barley, e. Orge, / Pearl barley, orge monde, /. Barley bread, pain d'orge, /. Barley soup, creme d'orge,/. Barley water, eau d'orge,/ Barley sugar, sucre d'orge,/ Barm. Yeast, e. Levain,/ Baron of Beef. A very large joint of the ancient kitchen. It consists of both sides of the back, or a double sirloin, and weighs from 40 to 100 lbs. It is always roasted, but is now rarely prepared, except at some festive occasions of the English court, or at some great public entertainment. It is generally accompanied by a boar's head. Basil, e. Basilic,/ An aromatic culinary herb, allied to thyme. 878 PRACTICAL GASTRONOMY Basler Leckerlis, g^ A kind of dessert biscuits— Bale delicacy — richly flavoured with honey and spice, called after the town of Bale, where they are mostly made. These delicacies are to be found at almost every railway buffet on the Continent. Bass, <?, Bar,/, A fish in season from May till September. Batons eoyaux, /. Small patties of minced chicken and game ; the favourite dish of Charles XII. Batter, e. A mixture of several ingredients beaten together. Frying batter — pate a frire,/. Batterie de cuisine,/, a complete set of cooking utensils and pvpparatus. Bavaroisb,/. Bavarian cream, e. A kind of cold custard pudding. Bavaroise a l'eau, /. Tea flavoured with syrup of capillaire and orange-flower water. Bearnaise,/. a word much used in cookery for a rich white herb sauce. Comes from the word Beam, birthplace of King Henry IV., who was a great gourmand. Becasse, Becassine,/. Snipe, e. Dolt ; a small marsh bird. Bechamel,/. * A French white sauce. Beef. e. Boeuf, /. Boiled beef — boeuf bouilli. Boast beef — bosuf roti. Braised beef — boeuf braise. Beefsteak Society. Was founded in London by a John Rich in 1735, and lasted till 1867. Beetroot, e. Betterave,/. (See Betteraye). Beignets,/. Fritters, e. Also a kind of pancake. Berlinois, /. A kind of light yeast cakes in the shape of balls ;