Bavarian Sauce

Boil some vinegar to hall its original volume with some butter, a little horseradish, salt and grated nutmeg; beat some yolks of eggs, then pour the boiling mixture to it to make like mayonnaise, strain, then beat in a little more butter, and some lobster roe, beat till creamy and frothy, then use for cold fish, and fish salads.

Bechamel Sauce

Into some reduced chick en broth, add some mushroom essence or puree, an equal quantity of rich milk or cream, a seasoning of mace; bring to the boil, then thicken with roux (flour and butter), strain. Used for boiled chicken, scalloped codfish, scalloped halibut, scalloped turbot, scalloped sweetbreads;chicken. turkey and sweetbread croquettes: also for mixing with green peas, asparagus points, mace doine of vegetables, etc. when used for garnishing.

Bearnaise Sauce

Braise some shallot with a little tarragon vinegar, add some rich, thin Veloute sauce, simmer, then add some beaten yolks of eggs; when like custard, remove from the fire, then beat in melted butter at the rate of three tablespoons to the pint, work in the juice of a lemon, a little cayenne pepper, then strain and finish with some finely chopped parsley and tarragon. Used for broiled steaks, roast fillet of beef, broiled sweetbreads, lamb fries, veal and lamb cutlets.

Beyrout Sauce

Fetch to the boil one and a half pounds of butter with two minced medium sized onions, a basting spoonful of tarragon vinegar and the same of common vinegar, a half pint of Espagnole, a half cupful each of mushroom catsup and Harvey sauce; simmer, skim, then boil till creamy, remove from the fire, finish with a little sugar and anchovy essence. Used with cold fish and fish salads.

Bigarade Sauce

-Take equal quantities of game and Espagnole sauces, and work in the juice and grated rind of Seville or other bitter orange. Used for braised fillet of beef, stewed duck, fried duckling, roast duck.

Bohemian Sause

Make some panada with chicken or veal broth, and work into it some grated horseradish and a little butter. (A white bread sauce, used with roast partridge).

Bouergoise Sauce

Into a pint of thin Espagnole, work a spoonful each of chopped parsley, chervil, tarragan, meat glaze, French mustard and sugar, bring it to a simmer, then add the juice of a lemon. Used with forcemeat balls; in garnishing fricandeaus of veal, car-bonades of mutton, roulade of veal, saute of pigs feet (boneless), and braised ox heart.

Bourgignotte Sauce

Into some Espagnole, work some minced fried onions, sliced truffles and mushrooms, finish with some Burgundy wine. Used with braised small game birds, braised carp, whole carp stewed in red wine, fried cutlets of sturgeon, mutton cutlets sautees, fillets of pigeons sautees.

Bordelaise Sauce, White

Into a rich butter sauce work some minced fried shallots, chopped parsley and white wine. Used with matelote of eels, paupiettes of soles, boiled mackerel, crimped cutlets of pike, boiled halibut, turbot.