BÉCHAMEL.—French white sauce, now frequently used in English cookery.
BLANCH.—To whiten poultry, vegetables, fruit, &c., by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.
BLANQUETTE.—A sort of fricassee.
BOUILLI.—Beef or other meat boiled; but, generally speaking, boiled beef is understood by the term.
BOUILLIE.—A French dish resembling hasty-pudding.
BOUILLON.—A thin broth or soup.
BRAISE.—To stew meat with fat bacon until it is tender, it having previously been blanched.
BRAISIÈRE.—A saucepan having a lid with ledges, to put fire on the top.
BRIDER.—To pass a packthread through poultry, game, &c., to keep together their members.
CARAMEL (burnt sugar).—This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan; upon which a cupful of stock is gradually poured, stirring all the time a glass of broth, little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water instead of stock may be used to colour compôtes and other entremets.