Bechamel, /. French white sauce. Re- cognised as one of the four foundation sauces. The name of this sauce is supposed to come from the Marquis de Bechamel, an excellent chef, who acted as steward in the service of King Louis XIV. Beurre noisette, /. Nut-brown butter, e. Butter melted over the fire until it begins to brown. Bisque,/. Name given to certain soups usually made with shellfish. Blanchir, /. To blanche, e. To put . anything on the fire in cold water until it boils ; it is then drained and plunged into cold water ; to scald or parboil. Blanc-Mange, /. A white sweet food. A sweet cream set in a mould. Origin- ally a maigre soup, made of milk of almonds. It is wrong to add colour- ing matter to a blanc-mange ; hence chocolate blanc-mange is incorrect. Blonde de Veau, /. A very rich veal broth, used for flavouring and enrich- ing white soups and sauces. Bon-Bon, /. Sugar confectionery ; gene- . rally dainties for children. Bouchdes, /. Small puff-paste patties (petits pates), small enough to be a traditional mouthful only. Boudin, /. A delicately prepared entree 10 THE NEW CENTURY COOKERY BOOK usually in the form of sausages made from quenelle meat or fine mince. Bouillon, /. A plain clear soup. Un- clarified beef broth. Bouquet garni, /. A small bunch of savoury herbs, parsley, thyme and bay-leaves; a faggot. It is tied up, in order to facilitate its removal after use. Used in stews, stocks, broths, braises, sauces, &c., to impart a rich flavour. Bouquet of Herbs. Green onions, parsley, thyme, tarragon, chervil, &c., tied in a bunch. Braise or Braising, e. A slow cooking- process. Meat cooked in a closely covered stewpan (braising pan or braisiere) to prevent evaporation, so that the meat thus cooked retains not only its own juices, but also those of the articles added for flavouring. Cannelons, /., or Canelons. Small rolls of pastry stuffed with minced meat, &c. Caramel, /. Burnt sugar. A substance made by boiling sugar to a dark brown, used for coating moulds, and as a liquid for colouring. Carmine. Crimson colouring used in confectionery, &c. Caviar,/. Caviare, c. The salted roe of sturgeon or sterlet (fish eggs). Charlotte, /. Name of a hot or cold sweet dish. A corruption of the Old English word Charlyt, which means a dish of custard. Chartreuse. A mixed preparation of vegetables, of meat, or of fruit, served as entree or entremets. Chef de Cuisine, /. Chief of the kitchen, head cook. Compote,/. Usually applied to a deli- cately prepared dish of stewed fruit, or fruits and jelly. The word is also used for certain poultry or game entrees. Condiments. Highly flavoured season- ing, spices, &c. Consomme, /. Clear strong gravy soup, e. The clarified liquor in which meat or poultry has been boiled, or the liquor from the stockpot clarified. Cotelettes, f. Cutlets e. Small slices of meat cut from the neck of veal, mutton, lamb, or pork. Also thin slices of meat from other parts. Court-Bouillon, /. Name given to a rich fish-broth ; a highly seasoned fish -stock or fish- stew. Crepes, /. French pancakes,, e. Cretes, /. Giblets of poultry or game. Croissant, /. Half-moon-shaped fancy bread. Croquettes, Friandines, and Rissoles. Names of small light entrees (pre- pared with minced meat, &c.). The words signify something crisply fried. Croustades, /. Shapes of bread fried,, or baked paste crusts, used for serving game, minces, or meats in or upon.

AI-modernized reading of the original text

Bechamel, /. French white sauce. Recognised as one of the four foundation sauces. The name of this sauce is supposed to come from the Marquis de Bechamel, an excellent chef, who acted as steward in the service of King Louis XIV. Beurre noisette, /. Nut-brown butter, e. Butter melted over the fire until it begins to brown. Bisque,/. Name given to certain soups usually made with shellfish. Blanchir, /. To blanche, e. To put . anything on the fire in cold water until it boils ; it is then drained and plunged into cold water ; to scald or parboil. Blanc-Mange, /. A white sweet food. A sweet cream set in a mould. Originally a maigre soup, made of milk of almonds. It is wrong to add colouring matter to a blanc-mange ; hence chocolate blanc-mange is incorrect. Blonde de Veau, /. A very rich veal broth, used for flavouring and enriching white soups and sauces. Bon-Bon, /. Sugar confectionery ; gene- . rally dainties for children. Bouchdes, /. Small puff-paste patties (petits pates), small enough to be a traditional mouthful only. Boudin, /. A delicately prepared entree usually in the form of sausages made from quenelle meat or fine mince. Bouillon, /. A plain clear soup. Unclarified beef broth. Bouquet garni, /. A small bunch of savoury herbs, parsley, thyme and bay-leaves; a faggot. It is tied up, in order to facilitate its removal after use. Used in stews, stocks, broths, braises, sauces, &c., to impart a rich flavour. Bouquet of Herbs. Green onions, parsley, thyme, tarragon, chervil, &c., tied in a bunch. Braise or Braising, e. A slow cookingprocess. Meat cooked in a closely covered stewpan (braising pan or braisiere) to prevent evaporation, so that the meat thus cooked retains not only its own juices, but also those of the articles added for flavouring. Cannelons, /., or Canelons. Small rolls of pastry stuffed with minced meat, &c. Caramel, /. Burnt sugar. A substance made by boiling sugar to a dark brown, used for coating moulds, and as a liquid for colouring. Carmine. Crimson colouring used in confectionery, &c. Caviar,/. Caviare, c. The salted roe of sturgeon or sterlet (fish eggs). Charlotte, /. Name of a hot or cold sweet dish. A corruption of the Old English word Charlyt, which means a dish of custard. Chartreuse. A mixed preparation of vegetables, of meat, or of fruit, served as entree or entremets. Chef de Cuisine, /. Chief of the kitchen, head cook. Compote,/. Usually applied to a delicately prepared dish of stewed fruit, or fruits and jelly. The word is also used for certain poultry or game entrees. Condiments. Highly flavoured seasoning, spices, &c. Consomme, /. Clear strong gravy soup, e. The clarified liquor in which meat or poultry has been boiled, or the liquor from the stockpot clarified. Cotelettes, f. Cutlets e. Small slices of meat cut from the neck of veal, mutton, lamb, or pork. Also thin slices of meat from other parts. Court-Bouillon, /. Name given to a rich fish-broth ; a highly seasoned fish -stock or fish- stew. Crepes, /. French pancakes,, e. Cretes, /. Giblets of poultry or game. Croissant, /. Half-moon-shaped fancy bread. Croquettes, Friandines, and Rissoles. Names of small light entrees (prepared with minced meat, &c.). The words signify something crisply fried. Croustades, /. Shapes of bread fried,, or baked paste crusts, used for serving game, minces, or meats in or upon.

The new century cookery book