The Boston cooking-school cook book

vessels are placed in order to keep their contents heated. _Bannocks._ Scottish cakes made of barley or oatmeal, cooked on a griddle. _Bards._ Slices of pork or bacon to lay on the breast of game for cooking. _Basil._ A pot herb. _Bay leaves._ Leaves from a species of laurel. _Béarnaise (à la)._ In Swiss style. _Béarnaise sauce._ Named from Béarnaise, Swiss home of Henry IV. _Béchamel (à la)._ With sauce made of chicken stock and milk or cream. _Beignet._ Fritter. _Beurre noir._ Black butter. _Biscuit Glacé._ Small cakes of ice cream. _Bisque._ A soup usually made from shell-fish; or an ice cream to which is added finely chopped nuts. _Blanch (to)._ To whiten. _Blanquette._ White meat in cream sauce. _Bœuf braisé._ Braised beef. _Bœuf à la jardinière._ Braised beef with vegetables. _Bombe glacée._ Moulded ice cream and ice, or two kinds of ice cream. Outside of one kind, filling of another. _Bouchées._ Literally, mouthful. Small patties. _Bouquet of herbs._ A sprig each of thyme, savory, marjoram, and parsley. _Bourgeoise (à la)._ In family style. _Bretonne sauce._ A stock sauce in which chopped parsley is served. _Café noir._ Black coffee. _Cervelles de veau._ Calf’s brains. _Chartreuse._ A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed. _Chateaubriand._ A cut from the centre of a fillet of beef. _Chaud-froid._ Literally, hot cold. In cookery a jellied sauce. _Chou-fleur._ Cauliflower. _Chutney._ An East India sweet pickle. _Civet._ A game stew. _Compotes._ Fruits stewed in syrup and kept in original shape. _Consommé de volaille._ Chicken soup. _Côtelettes._ Cutlets. _Court bouillon._ A highly seasoned liquor in which to cook fish. _Créole (à la)._ With tomatoes. _Croûte au pot._ A brown soup poured over small pieces of toast. _Curry powder._ A yellow powder of which the principal ingredient is turmeric. Used largely in India. _De, d’._ Of. _Devilled._ Highly seasoned. _Dinde farcie._ Stuffed turkey. _Dinde sauce céleri._ Turkey with celery sauce. _Écossaise (à l’)._ In Scottish style. _En bellevue._ In Aspic jelly. Applied to meats. _En coquilles._ In shells. _En papillotes._ In papers.