Blanquette

A term often used in describing a white fricassee of white meats, such as sweetbreads, veal, animal brains, spring lamb, rabbit, chicken, etc., etc.

Blackdiver

Name of a wild duck held in great esteem by epicures, is at its best in the form of salmis, or braised and served with a little grated chocolate dissolved in the sauce.

Salmis Of Heath Fowl

The birds picked, drawn, singed and wiped, disjointed, roasted lightly; placed in a saucepan with game sauce, made from the head, feet, liver, heart, neck and gizzard; simmered till tender, seasoned with sherry wine and essence of mushrooms; served with some of the sauce poured over the bird, and garnished with fried button mushrooms.

Roast Black Game, Bread Sauce

The bird picked, drawn, singed, wiped and trussed, roasted with a slice of bacon tied over the breast, when nearly done, the bacon removed, the breast dredged with flour and melted butter, then browned; served with bread sauce, and some of the gravy poured around.

Black Pudding

Often seen on the bill of fare as "Boudin Noir," they are made of sheeps, or pigs' blood and chopped suet, seasoned, filled into intestines, smoked, boiled, and when cold, served in thin slices as an appetiser.

Boulettes Of Game

The word boulette signifies "ball" and is used very seldom, except to describe a garnish. "Boulettes of potatoes" are what is better known as potatoes Victoria. Boulettes of game are made of a highly seasoned mince of cold game, breaded and fried.

Bouillabaisse

A national soup of the Latin race, composed of pieces of fish (boned and skinned), garlic, chopped parsley, bay leaves, tomatoes, leeks, onions, lobster, savory herbs, potatoes, olive oil and saffron, fried, then simmered till done; served in platefuls with slices of toast dried in the oven.

Brine

A preserving and flavoring mixture of salt, spices, saltpetre and water - is the best thing to put meats into that are just on the turn; after first washing them and rubbing them over with powdered charcoal or borax, and again thoroughly washing them. For mixture see "corned beef."

Brie

Name of a very rich cream cheese made near Paris, France, is of a circular form, an inch thick, wrapped in parchment paper, put into thin wooden boxes and imported to this country; it is, however, very much, and fairly well imitated by our own cheese manufacturers.

Brandy

A spirit distilled from wines, is clear and sparkling. In the year 1878 the vineyards of the Charente were devastated by the phylloxera, causing the annual production, which averaged 170,000,000 gallons, to fall in 1898 to only 11,000,000; consequently, since 1878, only a very small quantity of genuine brandy has been shipped to this country, the bulk being a blend of grain spirit flavored with brandy. An oil distilled from brandy is used with a spirit in producing an imitation that is sold as cooking brandy.

Brandy Sauce

Water, lemon juice, sugar and grated nutmeg brought to the boil, butter and flour sizzling in another sauce pan, the flavored water strained into it, stirring at the same time, allowed to simmer for a few minutes, taken from the fire, and brandy to the desired flavor added.