Barde de lard.—A slice of bacon. To barder a bird is to fasten a slice of bacon over it.
Béchamel sauce.—Equal quantities of velouté sauce and cream boiled together. The sauce was named after a celebrated cook.
Beignets.—Fritters.
Beurre noir.—Butter stirred in a frying-pan over a brisk fire until it is brown, then lemon-juice or vinegar, and pepper and salt are added to it.
Beurre fondus.—Melted, that is to say oiled, butter.
Bigarade sauce.—Melted butter, with the thin rind and the juice of a Seville orange boiled in it.
Blanch.—To parboil or scald. To whiten meat or poultry, or remove the skins of fruit or vegetables by plunging them into boiling water, and then sometimes putting them into cold water afterwards, as almonds are blanched.
Blanquette.—A kind of fricassée.
Boudin.—A very delicate entrée prepared with quenelle forcemeat or with fine mince.
Bouquet garni.—A handful of parsley, a sprig of thyme, a small bay leaf, and six green onions, tied securely together with strong thread.