“Barbecue”—To roast any animal whole, usually in the open air.
“Bisque”—Soups made thick with mince and crumbs.
“Blanch”—To parboil, to scald vegetables, nuts, etc., in order to remove the skin.
“Blanquette”—Any white meat warmed in a white sauce, thickened with eggs.
“Bouillon”—A clear broth.
“Bouquet”—A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.
“Café au lait”—Coffee boiled with milk.
“Café noir”—Black coffee.
“Camembert”—A brand of fancy cheese.
“Canapé”—Usually toast with cheese or potted meat spread upon it. Sometimes made of pastry.