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, and adding the 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.
Casserole. A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a purée of game.
Compôte. A stew, as of fruit or pigeons.
Consommé. Rich stock or gravy.