similar to dough nuts.
Bernard. Name of a famous chef de cuisine of the present
time. "Was chef for many years to the Emperor William I.
Betterave,/ Beetroot, e. A saccharine root used, when boiled
and pickled, for salads and garnish.
Beurre noir (Au), /. Anything done in brown butter.
Beurre Noisette, / Nut-brown butter, e. Butter melted
over the fire until it begins to brown.
BiFTEK,/. The name given on the Continent to fillet steak or
beefsteak.
Bigarade,/ Bitter or sour orange.
BiGARURE,/. Is the name given to a rich stew made from
pheasants, capons, &c.
Bill of Fare, e. Menu,/. First used at table in 1541.
Bind, e. To make a mixture and moisten it with egg, milk, or
cream, so that it will hold together and not crumble or curdle.
* The name is supposed to come from Bechameil, who was
an excellent chef, and invented this white sauce whilst in service
of King Louis XIV.
VOCABULARY OP TERMS USED IN COOKERY. 879
Bisque, /. Is the name given to certain soups usually made
with shellfish.
Blanc,/. A white broth or gravy.
Blanchir,/. To blanch, e. To put anything on the fire in
cold water until it boils ; then it is strained and plunged into
cold water.
Blanquette,/. a stew, usually made of veal or fowl, with a
white sauce thickened with yolk of ^%^.
Bleak, e. Breme,/. A small species of river fish.
Blonde de veau,/. A very rich veal broth used for flavouring
and enriching white soups and sauces.
Boar's head, e. Hure de sanglier,/.
Bceuf,/. Beef, e.
BoMBE,/. An ice filled with whipped sweet cream, shape of a
bomb.
Bon gou^t,/. A much used expression for highly flavoured
dishes and sauces.
BouCHEES,/. Small puff paste patties.
BOUDIN,/. A kind of French sausage similar to black pudding.
Bouillabaisse, /. Is a kindof fish stew. A national French
dish.
Bouilli,/. Fresh beef boiled ; a national French dish.
Bouillon,/. A plain, clear soup.
Bouquet garni, / A small bunch of savoury herbs, parsley,
thyme and bay-leaves.
Bouquet of herbs. Green onions, parsley and thyme tied
in a bunch.
Boltrguignote,/ a ragout of truffles. Usually served with
game.
Bourguignotte (a la),/. Burgundy stjde, e.
BOURIDE, /. A dish strongly flavoured with garlic.
BouRRACHE, /. Borage, e. Aromatic kitchen herb ; also called
cucumber herb, because it has the peculiar flavour of
cucumbers.
Braisee, /. Braised, e. Meat cooked in the oven in a covered
stewpan, with gravy, vegetables, and herbs put with it.
Braisierb, / A large stewpan with ledges to the lid, used for
braising meats.
Bread, e. Le Pain, / First made with yeast in England in
1634.
Bread crumbs, e. Chapelure, /. To crumb, from " paner ^ la
panure."
Brkakfast, e. Dejeuner,/ The first meal in the day.
Break flour, e. To stir gradually into it a cold liquid until
it becomes a smooth paste.
Breast, g. Poitriue,/ Part of an animal next below the neck.
Breme,/ Bleak, e. A small species of river fish.
Breton ne,/. Brittany style, e.
56
880 PRACTICAL GASTRONOMY
Beidee, f. To truss poultry and game with a needle and
thread.
Beignolles,/. a species of dark-red cooking plums.
Brine, e. Marinade,/. Used for the preservation of meat, (Sec,
Page 414
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AI-modernized reading of the original text
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similar to dough nuts.
Bernard. Name of a famous chef de cuisine of the present
time. "Was chef for many years to the Emperor William I.
Betterave,/ Beetroot, e. A saccharine root used, when boiled
and pickled, for salads and garnish.
Beurre noir (Au), /. Anything done in brown butter.
Beurre Noisette, / Nut-brown butter, e. Butter melted
over the fire until it begins to brown.
BiFTEK,/. The name given on the Continent to fillet steak or
beefsteak.
Bigarade,/ Bitter or sour orange.
BiGARURE,/. Is the name given to a rich stew made from
pheasants, capons, &c.
Bill of Fare, e. Menu,/. First used at table in 1541.
Bind, e. To make a mixture and moisten it with egg, milk, or
cream, so that it will hold together and not crumble or curdle.
* The name is supposed to come from Bechameil, who was
an excellent chef, and invented this white sauce whilst in service
of King Louis XIV.
VOCABULARY OP TERMS USED IN COOKERY. 879
Bisque, /. Is the name given to certain soups usually made
with shellfish.
Blanc,/. A white broth or gravy.
Blanchir,/. To blanch, e. To put anything on the fire in
cold water until it boils ; then it is strained and plunged into
cold water.
Blanquette,/. a stew, usually made of veal or fowl, with a
white sauce thickened with yolk of ^%^.
Bleak, e. Breme,/. A small species of river fish.
Blonde de veau,/. A very rich veal broth used for flavouring
and enriching white soups and sauces.
Boar's head, e. Hure de sanglier,/.
Bceuf,/. Beef, e.
BoMBE,/. An ice filled with whipped sweet cream, shape of a
bomb.
Bon gou^t,/. A much used expression for highly flavoured
dishes and sauces.
BouCHEES,/. Small puff paste patties.
BOUDIN,/. A kind of French sausage similar to black pudding.
Bouillabaisse, /. Is a kindof fish stew. A national French
dish.
Bouilli,/. Fresh beef boiled ; a national French dish.
Bouillon,/. A plain, clear soup.
Bouquet garni, / A small bunch of savoury herbs, parsley,
thyme and bay-leaves.
Bouquet of herbs. Green onions, parsley and thyme tied
in a bunch.
Boltrguignote,/ a ragout of truffles. Usually served with
game.
Bourguignotte (a la),/. Burgundy stjde, e.
BOURIDE, /. A dish strongly flavoured with garlic.
BouRRACHE, /. Borage, e. Aromatic kitchen herb ; also called
cucumber herb, because it has the peculiar flavour of
cucumbers.
Braisee, /. Braised, e. Meat cooked in the oven in a covered
stewpan, with gravy, vegetables, and herbs put with it.
Braisierb, / A large stewpan with ledges to the lid, used for
braising meats.
Bread, e. Le Pain, / First made with yeast in England in
1634.
Bread crumbs, e. Chapelure, /. To crumb, from " paner ^ la
panure."
Brkakfast, e. Dejeuner,/ The first meal in the day.
Break flour, e. To stir gradually into it a cold liquid until
it becomes a smooth paste.
Breast, g. Poitriue,/ Part of an animal next below the neck.
Breme,/ Bleak, e. A small species of river fish.
Breton ne,/. Brittany style, e.
56
880 PRACTICAL GASTRONOMY
Beidee, f. To truss poultry and game with a needle and
thread.
Beignolles,/. a species of dark-red cooking plums.
Brine, e. Marinade,/. Used for the preservation of meat, (Sec,