blanquette (bläN-ket´).—A mince of white meat, as of chicken, warmed in velouté sauce, and pointed with butter and lemon juice. It often has added to it mushrooms, morels, or truffles.
blasé (blä zā´), surfeited.
blond (blôN).—Concentrated juice or extract of some viand, used to add to certain sauces to give them body; as blond de veau (de vō), a rich broth of veal made by slowly stewing veal with accessories of ham, rabbit, or the like, with standard broth, shallots, cloves, etc.
bœuf de chasse (bûf de shäs).—The sportsman’s round of beef—the biggest joint of the animal.
bombe glacé (bôNb glä-sā´).—A confection consisting of an ice casing frozen in the form of a truncaded cone with cream of some kind, as Bavarian cream, inside.
bon ami (bö na mi´), good friend.
bon bon (bôN bôN´), a sweetmeat; confectionery.
bon diable (bôN dēäbl´), a jolly good fellow.
bon gré, mal gré (bôN´grā mal´grā), with good or bad grace; willing or unwilling.
bonhomie (bô nô mē´), good nature; easy temper; credulity.