_Au bleu._--An expensive way of boiling fish. A broth is made by boiling
three onions, two carrots, two turnips, some parsley, pepper, salt,
sufficient water, a tumbler of white wine, and a tumbler of vinegar
together; the scum is removed as it rises, the fish is simmered in the
broth. This broth is called Court bouillon. Fish cooked thus is eaten
hot or cold, with suitable sauce.
_Baba._--A Polish cake of a very light description.
_Bain marie._--A sort of bath-saucepan, which stands on a stove with hot
water in it, and has small bright saucepans stood in the water for the
contents to cook slowly without reducing or spoiling them. A bain marie
has no cover.
_Bande._--The strip of paste that is put round tart; sometimes the word
is also applied to a strip of paper or bacon.
_Barde de lard._--A slice of bacon. To barder a bird is to fasten a
slice of bacon over it.
_Bechamel sauce._--Equal quantities of veloute sauce and cream boiled
together. The sauce was named after a celebrated cook.
_Beignets._--Fritters.
_Beurre noir._--Butter stirred in a frying-pan over a brisk fire until
it is brown, then lemon-juice or vinegar, and pepper and salt are added
to it.
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