Bouilli (Fr)

Boiled beef.

Bouillon (Fr)

Beef broth; also the general name for stock or soup liquor of any kind of meat.

Bouride A La Marseillaise

Fish stewed in wine and water with garlic and other aromatics; yellow sauce made of pounded garlic, lemon juice and egg yolks; the boiling fish liquor strained with it, cooked enough to thicken, but not curdle; sauce poured over slices of bread, fish served with it separately.

Bourgeoise (A La)

In family style; indicating that the dishes are of medium richness; not costly.

Braising

The method of cooking meat in a closed pot with burning charcoal on top as well as below. It is nearly imitated in a covered baking pan in a closed oven. By braising, the meat is subjected to the action of the steam, heated to an extra degree by the fire-covered lid, and is thereby almost dissolved while still enveloped in the flavors of the herbs and seasonings in the pot itself. The French call the covered pot a brasiere; charcoal is called both braise and charbon de bois. The Mexicans call their charcoal furnace a brasero. In English it is a brazier. The South Kensington school of cookery has adopted the English words, brazier, braze, brazing and brazed, instead of braise, etc. Probably that is as it ought to be. Braised or Brazed Meats^-Are, theiefore, meats cooked by brazing, with various styles in the adjuncts and sauces.

Brandade De Morue (Fr)

Brandade of salt cod. The fish pulled or minced, mixed with onions, garlic, saffron, oil, pepper, etc. Is a yellow sort of hashed fish.

Brandy Snaps

A dark-brown wafer cake, containing molasses and no brandy. The dough is placed in balls, but runs out thin in baking; the cakes are shaped on a round stick to tubular shape while cooling.

Brawn

English name for head cheese. Brawn is a dish of great autiquity. In olden times it was made from the flesh of large boars, which lived in a half-wild state, and when put to fatten were strapped and belted tight round the carcass, in order to make the flesh become dense and brawny. It came to market in rolls two feet long by ten inches in diameter, packed in wicker baskets.

Brawn Sauce

Sauce for head cheese, etc., - specialty of chef of Queen's College, Oxford, made by mixing i tablespoon mustard, Jú spoon moist sugar, 2 spoons oil and 4 of vinegar.

Brazil Nuts

Used for the table, but not choice; they are rather too coarse, and being so large and heavy are not profitable. But they .are used in candies, and may take the place of almonds in cakes, blanc mange and ice cream.

Brazilian Bread

A cake made with Brazil nuts; 1/2 lb. of the pounded nuts, 12 eggs, 1 lb. sugar, 4 oz. wheat flour, 2 oz. rice flour. Baked in round tins.

Bream

A fish often named in French and English menus.

Bread Batter Cakes

Pancakes or griddle cakes made with soaked bread crumbs and flour, etc., as for flour cakes.

Bread Puddings

(1)In cups, made of 1/2 lb. each bread crumbs, suet, sugar and little salt; flavored with lemon rind and juice; baked; turned out; served with sauce. (2)-Bread crumbs and minced suet in a pan; sweetened, then custard, all it will absorb; baked. (3)-Slices of bread and butter in a pan, with currants, raisins, or any other fruit; thin custard to fill up; baked. (4)-Cutup crumbs of bread in dice, covered with boiling milk; butter stirred in, and eggs; flavored, sweetened, boiled in basin, tied down with a floured cloth. (5)-Bread and Raisin Pudding - Bread cut in dice, mixed with raisins in buttered pan, and bits of butter all through; raw custard poured in to cover bread; baked.