BABA: Sponge cake soaked with rum or rum-flavored syrup. BABEURRE: See buttermilk. BADIANE: Star anise. Badiane is stronger than regular anise but is used the same way. BAGUETTE: A long, thin loaf of bread. BAIE: Berry. BAIN-MARIE: A double boiler, often used to keep food too hot to let bacteria grow but not hot enough to overcook. Bain-marie come in many sizes. BAKE: To cook by surrounding with heated air. BAKED ALASKA: A baked dessert of ice cream on sponge cake completely covered with a thick layer of meringue. BALLON: Food which has been ground and rolled into a ball shape. BALLOTINE: Meat which has been ground, seasoned and prepared and rolled into a loaf. Ballon is to ballotine as a meatball is to meatloaf. BANADRY: Banana liqueur. BARATE'E: Churned. (EN) BARBOUILLE: Food which has been daubed or smeared with sauce or blood-thickened sauce. (A` LA) BAREUZAI: A wine base for cooking red meat. BASIL: A green herb with a sweet flavor used in many different soups, sauces and main dishes. Basil is frequently used in tomato dishes. BASILIC: See basil. BASTE: To pour liquid, sometimes liquid drippings, over food in order to flavor it and keep it from drying out. BA^TON/BA^TONNET: A short loaf of French bread. BATTU/BATTUE: Beaten or whipped. BAY LEAF: The leaf of a bay or laurel tree. It is often used whole, dried, to flavor stocks, soups, stews and tomato sauces, and is removed before the dish is served. (A` LA) BAYONNAISE: Made with ham, as the people in Bayonne make it. Bayonne has long been famous for its fine ham. BEARNAISE: A famous sauce made with egg yolks, white wine, shallots, butter and seasonings. Sometimes spelled Bernaise. BEAT: To move a spoon or wire whip rapidly back and forth through a mixture until it is smooth. BEAU: Good or beautiful. Belle means the same thing. BEAUHARNAIS: A sauce made by putting green tarragon butter in Bearnaise sauce. Banane Beauharnais is bananas cooked in rum and sugar, topped with cream and macaroon cookies. BEAUJOLAIS: A fine red wine from the region of the same name. BE'CASSE: Woodcock, a rare game bird. BECHAMEL: A basic white sauce made of butter, flour and milk. Because many other sauces are based on this sauce, it is often called one of the "mother" sauces. BELGIAN ENDIVE: See endive. BELLE: See beau. BELLE VUE: An elaborate dish, especially a main dish served in clear jelly. Belle vue means beautiful sight. BELUGA: See caviar. (OEUFS) BE'NE'DICT: Poached eggs covered with hollandaise sauce, served on an English muffin covered with ham. BE'NE'DICTINE: A famous liqueur invented by Be'ne'dictine monks in the 16th century. Though the recipe is secret, it is based on brandy, and is often mixed with brandy. (A`LA) BENO^ITON: A sauce made of red wine and onions, served with fish. (A`LA) BERGE`RE: Country style. Meat baked with potatoes, mushrooms, onions and ham. From the word for shepherdess. (SALADE) BERGERETTE: A salad made of chives, rice and hard-boiled eggs. BERLINGUETO: Spinach and hard-boiled eggs chopped up and mixed together. BERNAISE: See Be'arnaise. BERNY: Potato croquettes used as a garnish. Often accompanied by pepper sauce and chestnut or walnut tarts or pure'e. Berny usually accompanies game. BERTON: A cheese fondue made with garlic and wine. BEUCHELLE A`LA TOURANGELLE: Kidneys and veal sweetbreads covered in cream sauce. BEURRE: Butter. BIE`RE: Beer. BIE`RE blonde (blownd) is pale-colored beer or ale; bie`re brune (brron) is dark beer or ale. BIFTECK: Steak. BIND: To make ingredients form a homogenous mixture by adding an ingredient, often a starch. Such ingredients are known as binding agents. BINDING AGENT: See bind, above. An ingredient, usually a starch, which causes other ingredients to bind. BISCOTIN: A sweet or crisp biscuit. BISCUIT: In French, a light, dry sponge cake, sometimes a cracker. BISQUE: A very thick soup made with pure'ed seafood and tomato mixed with cream, white wine and spices. BISQUEBOUILLE: Another fish soup made with cream, thickened with eggs and spiced with garlic. BLANC / BLANCHE: White or egg white. Vin blanc is white wine. See blanch. BLANC DE BLANCS: The term means white of white. It refers to white wine made from white grapes. (Wine is usually made from red grapes.) BLANCH: To cook in boiling water for one or two minutes, until about one-quarter done. Almonds are often blanched. BLANCHE-NEIGE: A cold dish of poultry or fish coated in a thick cream sauce. The name means snow white. BLANCMANGE: A chilled milk gel flavored with almonds. BLANQUETTE: A hearty stew made by simmering lamb, seafood, or veal in stock, served in a white sauce.
BLE': Corn or wheat. Ble' noir is buckwheat. BLEND: To mix two or more ingredients so thoroughly that they are no longer individually distinguishable. BLETTE: Swiss chard. BLEU: Blue. Also, the very rarest (least-cooked) steak. BLEU CHEESE: A firm, sharp-flavored whitish cheese shot through with blue veins. BLINTZ: A thin pancake (see cre^pe) rolled around a cream cheese or fruit and cheese filling. BLONDE: Pale or light-colored. Often used to describe beer. BOEUF (sounds like "buff" - the "u" sounded as in purr): Beef. The major cuts are aloyau, bifteck, chateaubriand, contrefilet, co^te, culotte, entreco^te, filet, pie`ce de boeuf, queue de boeuf, romsteck, tartare, and tournedos. See also (a`la) Bourguignonne. (A`LA) BOHE'MIENNE: Pheasant stuffed with foie gras and truffles. BOILED DRESSING: A cooked, oilless salad dressing made by using starch or eggs to thicken fruit juice or sometimes milk. BOISSON: A drink. BOMBE (GLACE'E): Ice cream made of two different flavors. BON / BONNE: Good. BONBON: Any sort of sweet or candy. BONNE-FEMME: Poultry or fish cooked with onions, mushrooms and potatoes. The name means "good woman" or "good wife". BORDEAUX: A very fine red wine; also, the region in France which developed the grape and gave the wine its name. (A`LA) BORDELAISE: Bordeaux style. The term almost always means cooked in red or white wine. Bordelaise sauce is made of wine, shallots, butter and tarragon. BORSCHT: Cold beet soup, often topped with sour cream. BOUCHE'E: Bottled wine or cider, as opposed to wine in casks or barrels. Also a mouthful -- a tasty tidbit. (A`LA) BOUCHE`RE: Butcher style. Any dish made with beef. BOUCOT: A prawn. BOUDIN: A large sausage or pudding. Boudin noir is dark blood pudding in gut; boudin blanc is white meat in cream and eggs. BOUILLABAISSE: A famous fish soup. It is a combination of many varieties of fish, shellfish and eels mixed with tomato, onion, olive oil, saffron and herbs. BOUILLADE: A wine sauce made with garlic and sweet pepper. It is used on fish (as bouillinade) and escargots. BOUILLANT: Boiling or boiling hot. BOUILLI / BOUILLIE: Boiled; especially beef boiled in broth (bouillon). BOUILLINADA / BOUILLINADE: A version of bouillabaisse made with potatoes, onions and peppers. BOUILLON: Stock or broth made from boiling meat. See consomme' and pot-au-feu. BOULANGERIE: A bakery shop. BOULAUD: A fruit-filled pastry cake. BOULE DE NEIGE: A cake or ice cream ball covered with whipped cream. The name means snowball. BOULETTE: A small ball of food; a croquette. BOUQUET: 1. The crowning part of a decoration. 2. The "nose" of a wine; the distinctive fragrance of each wine. BOUQUET GARNI: A small bunch of herbs used to flavor soups or stews. It is usually tied in a bundle, or sometimes put in a tiny sac so it can easily be taken out of the pot. BOUQUETTE AUX POMMES DE TERRE: Small potato cakes which have been fried and are served hot. (A`LA) BOURGUIGNONNE: Bourgogne style. A meat sauce made of red wine and mushrooms. Sometimes boeuf Bourguignonne has bacon or bacon crumbles in it as well. BOUTEILLE: A bottle. BOUTIFARE / BOUTIFARON: A black pudding made with bacon and herbs. BRAISE: To cook on glowing charcoal, or with heat above and below. Or to cook meat by browning in fat and then simmering in a little liquid in a covered pan. BRAMAFAM (SALADE): Stuffed artichoke salad made with shrimp, walnuts and raw mushrooms. (EN) BRANCHE: A whole piece. The word refers specifically to vegetable. BRANDY: A very strong liquor made by distilling wine or fruit juice (hence plum or cherry brandy). BRAZIL NUT: A large, three sided nut with a thick, dark brown shell and very white, rather brittle meat. BREADING: Coating something in flour, then egg wash, then bread crumbs, before frying it. Fish a`la Colbert is fried breaded fish. BREAD KNIFE: A long, thin, slightly flexible knife with a serrated (toothed) lower edge and a blunt tip, used for cutting bread. BREAD PUDDING: Pudding made by pouring sweetened milk or cream over chunks of bread. BRE'CHET: The breastbone. The word refers especially to poultry. BRE'SI: Beef or veal jerky. BRESOLLES: Veal with shallots in white wine. BRETAGNE / (A`LA) BRETONNE: Bretagne is Brittany, the beautiful, wild coast of France that faces England. A`la Bretonne means Brittany style; with white wine sauce, especially over lamb. BREW: To make beer by boiling it and allowing it to ferment. Also, to make tea by steeping it in boiling-hot water, or coffee by any of several processes using ground coffee and hot water. BRIE: A famous cheese from the French region of the same name. Brie is a flat, round cheese with a soft white rind, pale golden inside. It does not have a sharp smell or taste. BRIOCHE: A small, round extremely sweet puff pastry filled with sweetened cream. BROCCANA: Pa^te' made of veal and pork. See pa^te'. BROCHE: A spit for roasting. (EN) BROCHETTE: Food which has been cooked, and is sometimes served, on a metal skewer. BROIL: To cook by placing close beneath a fire or other source of heat. Compare with grill. BROTH: The liquid in which meat, poultry or vegetables have been cooked. BROUILLADE: Scrambled eggs. BROUILE'E: Scrambled or mixed. BROUTARD: A kid; a young goat, also known as a chevreau. BROWN RICE: Wild rice, usually much shorter than white rice stalks. Brown rice is much more savory than white and doesn't tend to stick, but usually takes longer to cook. BROWN SUGAR: Partially refined sugar. Sugar which has been completely refined is white. BROYE: Pounded. BRU^LE / BRU^LEE: Flamed or roasted. Coffee is bru^lee. BRU^LOT: Flaming brandy. See cafe'. (SAUCE) BRUNE: See espagnole. BRUNIOSE: A mix of finely diced or shredded ingredients, especially vegetables, used as the basis for a variety of dishes. BRUT: Raw or unsweetened. Brut champagne is very dry champagne. BU^CHE: A "log" of sponge cake. Often a Christmas log cake, Bu^che Noel. (EN) BUISSON: Piled up in a deep dish. The word is commonly used for seafood dishes. BUTTERFLIED FISH: Fillets from both sides of the fish which are still attached to one another, rather in the shape of a butterfly's wings. Also, meats cut similarly. BUTTERMILK: Slightly sour, thick milk with flecks of butter in it, which has been churned from a batch of fresh milk.
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