Braise.—A manner of stewing meat which greatly improves the taste by preventing any sensible evaporation.
Braisière.—Braising-pan—a copper vessel tinned, deep and long, with two handles, the lid concave on the outside, that fire may be put in it.
Brider.—To truss up a fowl or anything else with a needle and pack-thread, or tape.
Buisson.—A method of piling up pastry to a point.
Bundle or Bunch.—Made with parsley and green onions,—when seasoned, bay leaves, two bunches of thyme, a bit of sweet basil, two cloves, and six leaves of mace are added.
Capilotade.—A common hash of poultry.
Cassis.—That part which is attached to the tail end of a loin of veal: in beef, the same part is called the rump.
Civet.—A hash of game or wild fowl.
Compiegne.—A French sweet yeast cake, with fruit, &c., &c.
Compote.—A fine mixed ragoût to garnish white poultry, &c.; also a method of stewing fruit for dessert.