bretonne sauce (brā-ton´).—Espagnole sauce characterized by juice of fried onions or purée of onions.
breveté (brev tā´), patented.
Brie cheese, or Brie (brē).—A soft, white cream cheese.
bris´ket, or brisquet (brē-skā´).—The breast; the part of the breast next to the ribs.
broccoli (brok´kō-li).—A kind of cabbage resembling the cauliflower.
brochet (brō shā´).—Pike; luce—a kind of fish.
brocheton (brō-she-tôN´).—Pickerel.
brusquerie (brüs krē), rudeness.
brut (brü).—An effervescent wine.
bückling (bük´ling).—Red herring.