Bordelaise sauce (bôr-de-läz´).—Espagnole sauce with garlic, aromatic herbs, and Bordeaux wine.
boudoir (bōō dwȧr´), a small private apartment.
bouillabasse (boo-e-yä-bäs´).—A soup made of fish broiled and seasoned with onion, orange peel, saffron, oil, and other seasoning to suit the taste.
bouilli (boo-e-yē´).—Beef stewed, generally in one piece, and served with sauce.
boulettes de hachis (boo-let´ de hä-shē´).—Forcemeat balls.
bouquet garni (gär-nē´).—A tied bunch of parsley, onions, bay leaf, and thyme, used to boil in soup to flavor it.
bourgeoisie (bōōr zhwa zē´), the body of citizens; burgess; the shop-keeping class.
bourguignonnes (boor-gē-nyon´).—Snails baked with a dressing of shallots, garlic, lemon juice, and butter.
braise (brāz), or braisé (brā-zā´).—A piece of braised meat, or a dish prepared by braising; also a preparation mixed and prepared of various ingredients in or with which dishes are braised.
braisé de Boulanger (brā-zā´ de boo-läN-zhā´).—A compound sauce in which meat is smothered when being braised.