. The Boston Cooking School magazine of culinary science and domestic economics. shaped entree prepared of quenelleforcemeat. Boudin ordinaire. A sort of sausagemade of rice, blood, dice of fatpork, etc. Boudins de volaille blanc. Chickenboudins with white sauce. Boudins de veau blanc. Veal boudinswith white sauce. Bouille a baisse. A celebrated fish stewpraised in verse by Thackeray. Bouilli. Boiled. Fresh beef, boiled. Bouillon. Plain, unclarified beef present often clarified withwhite of egg. Bouillon, Chicken. Plain chicken broth. Bouillon, Clam. Plain clam broth. Bouillon, Tomato
. The Boston Cooking School magazine of culinary science and domestic economics. shaped entree prepared of quenelleforcemeat. Boudin ordinaire. A sort of sausagemade of rice, blood, dice of fatpork, etc. Boudins de volaille blanc. Chickenboudins with white sauce. Boudins de veau blanc. Veal boudinswith white sauce. Bouille a baisse. A celebrated fish stewpraised in verse by Thackeray. Bouilli. Boiled. Fresh beef, boiled. Bouillon. Plain, unclarified beef present often clarified withwhite of egg. Bouillon, Chicken. Plain chicken broth. Bouillon, Clam. Plain clam broth. Bouillon, Tomato. Chicken or vealbroth and tomato, clarified withegg whites. Bouquet garni. A small bunch of sa-vory herbs (parsley, thyme, mar-joram, chervil, etc.), tied in abunch to facilitate the removal,used for flavoring stews, soups,sauces, etc. Bourgeoise (a la). A term applied todishes prepared in a simple, homelybut wholesome and appetizingmanner. Modest home cookery. Braising. Cooking in a close-coveredstewpan. Meat thus cooked re-tains its own juices and flavor and ADVERTISEMENTS. GRAVIES test the ability of acook; their perfect sea-soning is essential to agood dinner. Add LEA & PERKINS
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
