Bain-Marie. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling—this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.
Béchamel, a superior kind of white sauce, used in French cookery.
Blanquette, a kind of fricassee with a white sauce.
Bola-d'amour, a very rich and expensive Spanish confection.
Bolas, a kind of rich cake or pudding.
Cassereet, a sauce prepared from the cassada, a West Indian plant—it must be used with moderation.
Casserole, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.
Chorissa, a sausage peculiar to the Jewish kitchen, of delicate and piquante flavour.
Consommé, is a term now used for stock—it is a clear strong broth, forming the basis of all soups, sauces, gravies, &c.
Croquettes and Risoles; preparations of forcemeat, formed into fancy shapes, and fried.