TERMS IN USE IN THE KITCHEN.
Atelets.—Small silver skewers.
Au naturel.—Plainly done.
Bain Marie.—A warm-water bath; to be purchased at the ironmonger’s.
Barber.—To cover with slices of lard.
Blanc.—A rich broth or gravy, in which the French cook palates, lamb’s head, and many other things. It is made thus: A pound of beef kidney fat, minced, put on with a sliced carrot, an onion stuck with two cloves, parsley, green onions, slices of lemon without the peel or seeds, or, if much is wanted, two pounds of fat and two lemons. When the fat is a good deal melted, put in water made briny with salt; and when done, keep the blanc for use.
Blanchir.—To blanch by giving some boils in water.
Bourguignote.—A ragoût of truffles.