B. - A guide to modern cookery - 76 - A. Escoffier

B.

[252] Bacon, larding, for roasts, [116]
[1753] Ballotines de Caneton, [557]
[1654] Ballotines et Jambonneaux, [523]
[2763] Banana ice, [793]
[2561] Bananas à la Bourdaloue, [746]
[2562] Bananas à la Condé, [746]
[2564] Bananas à la Norvégienne
, [746]
[2563] Bananas meringuées, [746]
[2565] Bananas souffléd, [746]
[2632] Baquet et Panier à la Chantilly, [761]
[712] Barley, cream of, [248]
[314] Barquettes, [144]
[998] Barquettes de Laitances à la Florentine, [337]
[387] Barquettes, for Hors d’œuvres, [160]
[987] Bass, [335]
[231] Batter for fritters, [95]
[234] Batter for fruit-fritters, oven-glazed, [96]
[233] Batter for fruit and flower fritters, [96]
[232] Batter for vegetables, [96]
[2620] Bavarois à la Religieuse, [758]
[2615] Bavarois aux Fruits, [757]
[2617] Bavarois Clermont, [758]
[2614] Bavarois cream, [757]
[2622] Bavarois cream, various, [759]
[2618] Bavarois Diplomate, [758]
[2623] Bavarois fruit, various, [759]
[2616] Bavarois, moulding and dishing of, [757]
[2619] Bavarois My Queen, [758]
Bavarois recipes, [757]–60
[2621] Bavarois rubanné, [758]
[2934] Bavaroise, [816]
[2151] Beans, Lima, [649]
[62] Béarnaise sauce, [33]
[64] Béarnaise sauce, tomatée, [34]
[63] Béarnaise sauce with meat glaze, [34]
[1876] Bécasse à la Favart, [593]
[1875] Bécasse de Carême, [593]
[1882] Bécasse froide, [595]
[1879] Bécasse, Mousses et Mousselines de, [594]
[1977] Bécasse, roast, [614]
[1877] Bécasse, Salmis de, [593]
[1878] Bécasse Souvaroff, [594]
[1880] Bécasse, Timbale de, Metternich, [594]
[1881] Bécasse, Timbale de, Nesselrode, [594]
[1882] Bécassines froides, [595]
[1935] Bec figues, [604]
[28] Béchamel sauce, [21]
[1978] Bécots, roast, [614]
Beef. See also [Bœuf].
[1168] Beef, pressed, [387]
[1143] Beef, ribs, [378]
[1144] Beef, ribs, grilled, [378]
[1947] Beef, ribs, roast, [606]
Beef, roasts of, [606]–7
[1165] Beef, salt, [386]
[1167] Beef, salt (cold), [387]
[1141] Beef, sirloin, [377]
[1949] Beef, sirloin, roast, [607]
[1144] Beef, sirloin steaks, [378]
[1152] Beef steak, [382]
[1169] Beef steak and kidney pudding, [387]
[1171] Beef steak and oyster pudding, [388]
[1142] Beef steak, Porterhouse-steak, [378]
[1170] Beef steak pudding, [388]
[1152] Beef steak, rumpsteak, [382]
[1164] Beef steak, stewed, and onions, [386]
[1166] Beef, suet dumpling, [386]
Beef, tongue. See [Langue de bœuf]
[1896] Beetroot, salad, [616]
[1935] Béguinettes, [604]
[2300] Beignets soufflés with cheese, [678]
[2508] Bénédictine pudding, [736]
[139] Bercy butter, [54]
[853] ][396] Bercy eggs, [165]
[65] Bercy sauce, [34]
[1986] Betterave, Salade de, [616]
[2301] Beurrecks à la Turque, [679]
[31] Bigarrade sauce, [24]
[2935] Bischoff, [816]
[2720] Biscuit à la Reine, [782]
[2482] Biscuit pudding, [730]
Biscuits, iced, [801]–2
[2820] Biscuits Bénédictine, [801]
[2821] Biscuits Marquise, [801]
[2822] Biscuits Mont Blanc, [801]
[2819] Biscuits, moulding of, [801]
[2823] Biscuits, Napolitaine, [801]
[2818] Biscuits, preparation for, [801]
[2824] Biscuits Princesse, [802]
[2825] Biscuits Sigurd, [802]
[664] Bisque de Crevettes, [234]
[662] Bisque d’Écrevisses, [233]
[663] Bisque de Homard, [234]
[241] Bisques, [100]
[154] Black butter, [58]
[1920] Black game, [602]
[1983] Black game, roast, [615]
Blackbirds. See [Merles]
[2963] Black-currant jelly, [825]
[1720] Blanc de Dindonneau à la Dampierre, [544]
[1721] Blanc de Dindonneau à la Toulousaine, [545]
[1623] Blanc de Poulet Elizabeth, [515]
[273] Blanchings, [129]
[2624] Blanc-mange, [759]
[2628] Blanc-mange, English, [760]
[2625] Blanc-mange, French, [759]
[2627] Blanc-mange, “rubannés,” [760]
[2626] Blanc-mange, with fruit and liqueurs, [760]
[1273] Blanquette de Veau à l’Ancienne, [424]
[1274] Blanquette de Veau aux Céleris, Cardons, [424]
[1275] Blanquette de Veau aux Nouilles, [425]
[326] Blinis preparation, [147]
[989] Bloaters, [335]
[1809] Boar, [572]
[1809] Boar, young, [572]
[1174] Bœuf, Carbonnades à la Flamande, [389]
[1173] Bœuf, Daube, à la Provençale, cold, [389]
[1172] Bœuf, Daube, hot, [388]
[1175] Bœuf, Émincé
de, [390]
[1176] Bœuf, Émincé
de, en Miroton, [390]
[1043] Bœuf, Filet de, [353]
[1044] Bœuf, Filet Andalouse, [353]
[1060] Bœuf, Filet de, au Madère, et aux Champignons, [357]
[1045] Bœuf, Filet de, Bouquetière, [353]
[1046] Bœuf, Filet de, Camargo, [354]
[1076] Bœuf, Filet de, Châteaubriand, [362]
[1047] Bœuf, Filet de, Châtelaine, [354]
[1140] Bœuf, Filets de, en Chevreuil, [377]
[1048] Bœuf, Filet de, Clamart, [355]
[1049] Bœuf, Filet de, Dauphine, [355]
[1050] Bœuf, Filet de, Dubarry, [355]
[1051] Bœuf, Filet de, Duchesse, [355]
Bœuf, Filet de, pour Entrées, [362] et seq.
[1052] Bœuf, Filet de, Financière, [355]
[1075] Bœuf, Filet de, froid, [362]
[1053] Bœuf, Filet de, Gastronome, [356]
[1054] Bœuf, Filet de, Godard, [356]
[1055] Bœuf, Filet de, Hongroise, [356]
[1056] Bœuf, Filet de, Japonaise, [357]
[1057] Bœuf, Filet de, Jardinière, [357]
[1058] Bœuf, Filet de, Lorette, [357]
[1059] Bœuf, Filet de, Macédoine, [357]
[1061] Bœuf, Filet de, Moderne, [358]
[1062] Bœuf, Filet de, Montmorency, [358]
[1063] Bœuf, Filet de, Nivernaise, [358]
[1064] Bœuf, Filet de, Orientale, [359]
[1065] Bœuf, Filet de, Périgourdine, [359]
[1066] Bœuf, Filet de, Petit-Duc, [359]
[1067] Bœuf, Filet de, Portugaise, [359]
[1068] Bœuf, Filet de, Provençale, [359]
[1069] Bœuf, Filet de, Régence, [360]
[1070] Bœuf, Filet de, Renaissance, [360]
[1071] Bœuf, Filet de, Richelieu, [360]
[1950] Bœuf, Filet de, Roast, [607]
[1072] Bœuf, Filet de, Saint-Florentin, [361]
[1073] Bœuf, Filet de, Saint-Germain, [361]
[1076] Bœuf, Fillet steak, [362]
[1074] Bœuf, Filet de, Talleyrand, [361]
[1076] Bœuf, Filet de, Tournedos, [362]
[1143] Bœuf, Fillet upper, [378]
[1948] Bœuf, Fillet upper, roast, [606]
[1177] Bœuf, Goulash de, à la Hongroise, [390]
[315] Bœuf, Hamburg, [145]
[1178] Bœuf, Hachis de, à l’Américaine, [391]
[1179] Bœuf, Hachis de, Parmentier, [391]
[1175] Bœuf, mince of, [390]
[1176] Bœuf, mince of, en Miroton, [390]
Bœuf, ox tail. See [Queue de Bœuf]
[1146] Bœuf, Pièce de, à la Bourguignonne,
[379]
[1147] Bœuf, Pièce de, à la Cuiller, [379]
[1148] Bœuf, Pièce de, à la Flamande, [380]
[1149] Bœuf, Pièce de, à la Mode, chaude
, [381]
[1150] Bœuf, Pièce de, à la Mode, froide, [381]
[1151] Bœuf, Pièce de, à la Noailles, [382]
[1145] Bœuf, Pièce de, braisée, [379]
Bœuf, Tournedos. See [Tournedos]
[123] Bohemian sauce, [48]
[383] Bologne Sausages, [160]
[2870] Bombe à la Maréchale, [806]
[2899] Bombe à la Royale, [808]
[2911] Bombe à la Valençay, [809]
[2829] Bombe Aboukir, [803]
[2831] Bombe Abricotine, [803]
[2830] Bombe Africaine, [803]
[2832] Bombe Aïda, [803]
[2834] Bombe Alhambra, [803]
[2833] Bombe Alméria, [803]
[2835] Bombe Américaine, [803]
[2836] Bombe Andalouse, [803]
[2837] Bombe Batavia, [803]
[2838] Bombe Bourdaloue, [803]
[2839] Bombe Brésilienne, [803]
[2840] Bombe Camargo, [804]
[854]
][2841] Bombe Cardinal, [804]
[2842] Bombe Ceylan, [804]
[2843] Bombe Châteaubriand, [804]
[2844] Bombe Clarence, [804]
[2845] Bombe Colombia, [804]
[2846] Bombe Coppélia, [804]
[2847] Bombe Czarine, [804]
[2848] Bombe Dame Blanche, [804]
[2849] Bombe Danicheff, [804]
[2850] Bombe Diable Rose, [804]
[2851] Bombe Diplomate, [804]
[2852] Bombe Duchesse, [805]
[2853] Bombe Fanchon, [805]
[2854] Bombe Fédora, [805]
[2855] Bombe Florentine, [805]
[2856] Bombe Formosa, [805]
[2857] Bombe Francillon, [805]
[2858] Bombe Frou-Frou, [805]
[2860] Bombe Gismonda, [805]
[2859] Bombe Grande-Duchesse, [805]
[2861] Bombe Havanaise, [805]
[2862] Bombe Hilda, [805]
[2863] Bombe Hollandaise, [805]
[2864] Bombe Jaffa, [805]
[2865] Bombe Japonaise, [806]
[2866] Bombe Jeanne d’Arc, [806]
[2867] Bombe Joséphine, [806]
[2868] Bombe Madeleine, [806]
[2869] Bombe Maltaise, [806]
[2871] Bombe Margot, [806]
[2872] Bombe Marie-Louise, [806]
[2873] Bombe Marquise, [806]
[2874] Bombe Mascotte, [806]
[2875] Bombe Mathilde, [806]
[2876] Bombe Médicis, [806]
[2877] Bombe Mercédès, [807]
[2878] Bombe Mignon, [807]
[2879] Bombe Miss Helyett, [807]
[2880] Bombe Mogador, [807]
[2881] Bombe Moldave, [807]
[2882] Bombe Montmorency, [807]
[2883] Bombe Moscovite, [807]
[2884] Bombe Mousseline, [807]
[2885] Bombe Nabab, [807]
[2886] Bombe Nélusko, [807]
[2887] Bombe Néro, [807]
[2889] Bombe Nesselrode, [808]
[2891] Bombe Odessa, [808]
[2890] Bombe Odette, [808]
[2892] Bombe Orientale, [808]
[2893] Bombe Patricienne, [808]
[2894] Bombe Petit-Duc, [808]
[2895] Bombe Pompadour, [808]
[2896] Bombe Prophète, [808]
[2897] Bombe Richelieu, [808]
[2898] Bombe Rosette, [808]
[2888] Bombe Saint Laud, [808]
[2900] Bombe Santiago, [809]
[2901] Bombe Sélika, [809]
[2902] Bombe Skobeleff, [809]
[2903] Bombe Strogoff, [809]
[2905] Bombe Sultane, [809]
[2904] Bombe Succês, [809]
[2906] Bombe Suzanne, [809]
[2907] Bombe Tortoni, [809]
[2908] Bombe Tosca, [809]
[2909] Bombe Trocadéro, [809]
[2910] Bombe Tutti-frutti, [809]
[2912] Bombe Vénitienne, [810]
[2471] Bombe Vésuve, [728]
[2913] Bombe Victoria, [810]
[2914] Bombe Zamora, [810]
[2828] Bombes, moulding of, [802]
[2827] Bombes, preparation for, [802]
[2826] Bombes, various, [802]
[2321] Bones, grilled, [683]
Bon Voyage Menu, [842]
[67] Bonnefoy sauce, [34]
[2337] Bookmaker sandwiches, [685]
[32] Bordelaise sauce, [25]
[67] Bordelaise, white, [34]
[917] Bordure de Filets de Soles à l’Italienne, [308]
[2391] Bouchées or small patty crusts, [705]
[1406] Boudins blancs de Volaille, [461]
[1405] Boudins blancs ordinaires, [461]
[1655] Boudins de Volaille à la Richelieu, [523]
[1656] Boudins de Volaille Soubise, [524]
[1407] Boudins noirs, [461]
[1408] Boudins noirs à l’Anglaise, [462]
[1409] Boudins noirs à la Flamande, [462]
[2543] Bourdaloue, Timbale, [742]
[1039] Bouillabaisse à la Marseillaise, [350]
[176] Bouquets garnis, [72]
Brains. See [Sheep’s brains]
Braised meat, the glazing of, [106]
[275] Braised vegetables, [132]
[276]–79 Braised vegetable, adjuncts to, [132]–34
[780] Braising of fish, [265]
[248] Braising of white meats, [110]
[247] Braisings, ordinary, [104]
[1027] Brandade de Morue, [345]
[1028] Brandade de Morue à la Crème, [345]
[2499] Brazilian pudding, [734]
[184] Breadcrumbs, [75]
[190] Bread panada, [78]
[2489]–92 Bread puddings, [733]
[113] Bread sauce, [45]
[988] Brill, [335]
[172] Brine, [68]
Brines, [66]
Brioche paste. See under [Paste]
[2087] Brionne, [637]
[2647] Brise du Printemps, [765]
[2143] Broad beans, [648]. See also [Fèves]
[2108] Broccoli, [642]
[1040] Brochet, Quenelles de, à la Lyonnaise, [350]
[1249] Brochettes de Foie de Veau, [418]
[1665] Brochettes de Foies de Volaille, [527]
[2318] Brochettes d’Huîtres Lucifer, [682]
[1343] Brochettes de Rognons, [444]
[34] Brown chaud-froid sauce, [25]
[8] Brown game stock, [10]
[19] Brown roux, [16]
[7] Brown stock, [9]
[22] Brown sauce, [18]
[24] Brown sauce, Lenten, [19]
Brown sauces, the small, [24]–33
[855]
][9] Brown veal stock, [10]
Brussels sprouts. See [Choux de Bruxelles]
[1946] Butcher’s meat, roasts of, [606]
[150] Butter, à la Maître d’Hôtel, [56]
[152] Butter, à la Meunière, [57]
[281] Butter, Anchovy, [139]
[139] Butter, Bercy, 54,
[154] Butter, black, [58]
[282] Butter, caviare, [139]
[140a] Butter, Châteaubriand, [54]
[140] Butter, Chivry, [54]
[175] Butter, clarified, [72]
[141] Butter, Colbert, [54]
[147] Butter, crayfish, [56]
[285] Butter, crayfish, [140]
[284] Butter, curry, [139]
[289] Butter, green, [140]
[143] Butter, green colouring, [55]
[155] Butter, hazel-nut, [58]
[290] Butter, horse-radish, [140]
[149] Butter, lobster, [56]
[287] Butter, lobster, [140]
[151] Butter, manied, [56]
[151a] Butter, melted, [57]
[288] Butter, milt, [140]
[153] Butter, Montpellier, [57]
[289] Butter, Montpellier, [140]
[292] Butter, Paprika, [140]
[293] Butter, pimento, [141]
[156] Butter, pistachio, [58]
[157] Butter, Printanier, [58]
[121] Butter, Provence, [48]
[140] Butter, Ravigote, [54]
[142] Butter, red colouring, [55]
[286] Butter, red-herring, [140]
[66] Butter, sauce, [34]
[146] Butter, shallot, [56]
[145] Butter, shrimp, [56]
[283] Butter, shrimp, [139]
[291] Butter, smoked Salmon, [140]
[148] Butter, tarragon, [56]
[2341] Buttering of moulds, [689]
Butters (compound), [48]–58
[280] Butters for Hors-d’œuvres, [139]
[2340] Butters, various, for sweets, [688]