ndus._--Melted, that is to say oiled, butter.

_Bigarade sauce._--Melted butter, with the thin rind and the juice of a
Seville orange boiled in it.

_Blanch._--To parboil or scald. To whiten meat or poultry, or remove the
skins of fruit or vegetables by plunging them into boiling water, and
then sometimes putting them into cold water afterwards, as almonds are
blanched.

_Blanquette._--A kind of fricassee.

_Boudin._--A very delicate entree prepared with quenelle forcemeat or
with fine mince.

_Bouquet garni._--A handful of parsley, a sprig of thyme, a small bay
leaf, and six green onions, tied securely together with strong thread.

_Bouilli._--Boiled meat; but fresh beef, well boiled, is generally
understood by this term.

_Bouillie._--A sort of hasty pudding. Bouillie-au-lait is flour and milk
boiled together.

_Bouillon._--Thin broth or soup.

_Braise._--To stew meat that has been previously blanched, very slowly
with bacon or other fat, until it is tender.

_Braisiere._--A saucepan with a lid with a rim to it, on which lighted
charcoal can be put.

_Brider._--To put thin string or thread through poultry, game, etc., to
keep it in shape.

_Brioche._--A sort of light cake, rather like Bath bun, but not sweet,
having as much salt as sugar in it.

_Brandy butter._--Fresh butter, sugar, and brandy beaten together to a
cream.

_Caramel._--Made by melting a little loaf sugar in a saucepan, and as
soon as it is brown, before it burns, adding some water to it. Sometimes
used as a colouring for stews. Made into a syrup by adding more sugar
after the water, it is a very good pudding sauce.

_Casserole._--A stew-pan. The name given to a crust of rice moulded in
the shape of a pie, then baked with mince or a puree of game in it.

_Cerner._--Is to cut paste half way through with a knife or cutter, so
that part can be removed when cooked to make room for something else.

_Charlotte._--Consists of very thin slices of bread, steeped in oiled
butter, and placed in order in a mould, which is then filled with fruit
or preserve.

_Chartreuse of vegetables._--Consists of vegetables tastefully arranged
in a plain mould, which is then filled with either game, pigeons, larks,
tendons, scollops, or anything suitably prepared.

_Chartreuse a la Parisienne._--An ornamental dish made principally with
quenelle forcemeat, and filled with some kind of ragout, scollops, etc.

_Chausse._--A jelly bag.

_Compote._--Fruits