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Baba au rhum: sponge cake soaked in
rum syrup.
Badiane: star anise.
Baeckeoffe, baekaoffa, backaofa, backenoff: "baker's
oven"; stew of wine, beef, lamb, pork, potatoes,
and onions; specialty of Alsace.
Bagna caudà: sauce of anchovies, olive oil, and
garlic, for dipping raw vegetables; specialty of Nice.
Baguette: "wand"; classic long, thin loaf
of bread.
Baguette au levain or à l'ancienne: sourdough
baguette.
Baie: berry.
Baie rose: pink peppercorn.
Baigné: bathed.
Ballotine: usually poultry boned, stuffed, and rolled.
Banane: banana.
Banon: village in the Alps of Provence, source of dried
chestnut leaves traditionally used to wrap goat cheese,
which was washed with eau-de-vie and aged for several
months; today refers to various goat's-milk cheese or
mixed goat-and cow's-milk cheese from the region, sometimes
wrapped in fresh green or dried brown chestnut leaves
and tied with raffia.
Bar: ocean fish, known as loup on the Mediterranean
coast, louvine or loubine in the southwest, and barreau
in Brittany; similar to sea bass.
Barbouillade: stuffed eggplant, or an eggplant stew;
also, a combination of beans and artichokes.
Barbue: brill, a flatfish related to turbot, found in
the Atlantic and the Mediterranean.
Barder: to cover poultry or meat with strips of uncured
bacon, to add moisture while cooking.
Baron: hindquarters of lamb, including both legs.
Barquette: "small boat"; pastry shaped like
a small boat.
Basilic: basil.
Basquaise, à la: Basque style; usually with ham
or tomatoes or red peppers.
Bâtard, pain: "bastard bread"; traditional
long, thin white loaf, larger than a baguette.
Batavia: salad green, a broad, flat-leafed lettuce.
Bâton: small white wand of bread, smaller than
a baguette.
Bâtonnet: garnish of vegetables cut into small
sticks.
Baudroie: in Provence, the name for monkfish or anglerfish,
the large, firm-fleshed ocean fish also known as lotte
and gigot de met: also a specialty of Provence, a fish
soup that includes potstoes, onions, fresh mushrooms,
garlic, fresh or dried orange zest, artichokes, tomatoes,
and herbs.
Bavaroise: cold dessert; a rich custard made with cream
and gelatin.
Bavette:skirt steak.
Baveuse: "drooling"; method of cooking an
omelet so that it remains moist and juicy.
Béarnaise: tarragon-flavored sauce of egg yolks,
butter, shallots, white wine, vinegar; and herbs.
Béatille: "tidbit"; dish combining
various organ meats.
Bécasse: small bird, a woodcock.
Bécassine: small bird, a snipe.
Béchamel: white sauce, made with butter, flour,
and milk, usually flavored with onion, bay leaf, pepper,
and nutmeg.
Beignet: fritter or doughnut.
Beignet de fleur de courgette: batter-fried zucchini
blossom; native to Provence and the Mediterranean, now
popular all over France.
Belle Hélène (poire): classic dessert
of chilled poached fruit (pear), served on ice cream
and topped with hot chocolate sauce.
Bellevue, en: classic presentation of whole fish, usually
in aspic on a platter.
Belon: river in Brittany identified with a prized flat-shelled
(plate) oyster.
Belondines: Brittany creuses, or crinkle-shelled oysters
that are affinées or finished off in the Belon
river.
Berawecka, bierewecke, bireweck, birewecka: dense, moist
Christmas fruit bread stuffed with dried pears, figs,
and nuts; specialty of Kaysersberg, a village in Alsace.
Bercy: fish stock-based sauce thickened with flour and
butter and flavored with white wine and shallots.
Bergamot (thé a la bergamote): name for both
a variety of orange and of pear; (earl grey tea.).
Berrichonne: garnish of bruised cabbage, glazed baby
onions, chestnuts, and lean bacon named for the old
province of Berry.
Betterave: beet.
Beurre: butter.
demi-sel: butter (lightly salted).
blanc: classic reduced sauce of vinegar; white wine,
shallots, and butter
cru: raw cream butter.
des Charentes: finest French butter, from the region
of PoitouCharentes along the Atlantic coast.
de Montpellier: classic butter sauce seasoned with olive
oil, herbs, garlic, and anchovies.
du cru: butter given the appellation d'origine contrôlée
pedigree.
Echiré: brand of the finest French butter, preferred
by French chefs, with an AOC pedigree, from the region
of Poitou-Charentes along the Atlantic coast.
noir: sauce of browned butter, lemon juice or vinegar,
parsley, and sometimes capers; traditionally served
with raie, or skate.
noisette: lightly browned butter.
vierge: whipped butter sauce with salt, pepper, and
lemon juice.
Bibelskäs, bibbelskäse: fresh cheese seasoned
with horseradish, herbs, and spices; specialty of Alsace.
Biche: female deer.
Bien cuit(e): cooked well done.
Bière (en bouteille, à la pression): beer
(bottled, on tap).
Bifteck: steak.
Bigarade: orange sauce.
Biggareau: red firm-fleshed variety of cherry
Bigorneau: periwinkle, tiny sea snail.
Bigoudène, à la: in the style of Bigouden,
a province in Brittany; (pommes) baked slices of unpeeled
potato; (ragôut) sausage stewed with bacon and
potato.
Billy Bi, Billy By: cream of mussel soup, specialty
of the Atlantic coast.
Biologique: organic.
Biscuit à la cuillère: ladyfinger.
Bistrotier: bistro owner.
Blanc (de poireau): white portion (of leek).
Blanc (de volaille): usually breast (of chicken).
Blanc-manger: chilled pudding of almond milk with gelatin.
Blanquette: classic mild stew of poached veal, lamb,
chicken, or seafood, enriched with an egg and cream
white sauce; supposedly a dish for convalescents.
Blé (noir): wheat (buckwheat).
Blette, bette: Swiss chard.
Bleu: "blue"; cooked rare, usually for steak.
See also Truite au bleu.
Bleu d'Auvergne: a strong, firm and moist, flattened
cylinder of blue-veined cheese made from cow's milk
in the Auvergne, sold wrapped in foil; still made on
some farms.
Bleu de Bresse: a cylinder of mild blue-veined cow's-milk
cheese from the Bresse area in the Rhône-Alps
region; industrially made.
Bleu de Gex: thick, savory blue-veined disc of cow's-milk
cheese from the Jura; made in only a handful of small
dairies in the département of the Ain.
Bleu des Causses: a firm, pungent, flat cylinder of
blue-veined cow's-milk cheese, cured in cellars similar
to those used in making Roquefort.
Blini: small thick pancake, usually eaten with caviar.
Boeuf à la ficelle: beef tied with string and
poached in broth.
Boeuf à la mode: beef marinated and braised in
red wine, served with carrots, mushrooms, onions, and
turnips.
Boeuf gros sel: boiled beef, served with vegetables
and coarse salt.
Bohémienne, à la: gypsy style; with rice,
tomatoes, onions, sweet peppers, and paprika, in various
combinations.
Boisson (non) comprise: drink (not) included.
Bolet: type of wild boletus mushroom. See Cèpe.
Bombe: molded, layered ice cream dessert.
Bonbon: candy or sweet.
Bon-chrétien: "good Christian"; a variety
of pear, also known as poire William's.
Bondon: small cylinder of delicately flavored, mushroomy
cow's-milk cheese made in the Neufchâtel area
in Normandy.
Bonite: a tuna, or oceanic bonito.
Bonne femme (cuisine): meat garnish of bacon, potatoes,
mushrooms, and onions; fish garnish of shallots, parsley,
mushrooms, and potatoes; or white wine sauce with shallots,
mushrooms, and lemon juice; (home-style cooking).
Bordelaise: Bordeaux style; also refers to a brown sauce
of shallots, red wine, and bone marrow.
Bouchée: "tiny mouthful"; may refer
to a bite-size pastry or to a vol-au-vent.
Boudouses: literally, to pout; tiny oysters from Brittany
that refuse to grow to normal size; iodine rich and
prized.
Bouchoteur: mussel fisherman; a dish containing mussels.
Boudin: technically a meat sausage, but generically
any sausage-shaped mixture.
Boudin blanc: white sausage of veal, chicken, or pork.
Boudin noir: pork blood sausage.
Bouillabaisse: popular Mediterranean fish soup, most
closely identified with Marseille, ideally prepared
with the freshest local fish, preferably rockfish. Traditionally
might include dozens of different fish, but today generally
includes the specifically local rascasse (scorpion fish),
Saint-Pierre (John Dory), fiéla (conger eel),
galinette (gurnard or grondin), vive (weever), and baudroie
(monkfish) cooked in a broth of water, olive oil, onions,
garlic, tomatoes, parsley, and saffron. The fish is
served separately from the broth, which is poured over
garlic-rubbed toast, and seasoned with rouille which
is stirred into the broth. Varied additions include
boiled potatoes, orange peel, fennel, and shellfish.
Expensive shellfish are often added in restaurant versions,
but this practice is considered inauthentic.
Bouilliture: eel stew with red wine and prunes; specialty
of the Poitou-Charentes on the Atlantic coast.
Bouillon: stock or broth.
Boulangère, à la: in the style of the
"baker's wife"; meat or poultry baked or braised
with onions and potatoes.
Boule: "ball"; a large round loaf of white
bread, also known as a miche.
Boule de Picoulat: meatball from Languedoc, combining
beef, pork, garlic, and eggs, traditionally served with
cooked white beans.
Boulette d'Avesnes: pepper-and-tarragon-flavored cheese,
made from visually defective Maroilles, formed into
a cone, and colored red with paprika; named for Avesnes,
a village in the North.
Bouquet: large reddish shrimp. See also Crevette rose.
Bouquet garni: typically fresh whole parsley bay leaf
and thyme tied together with string and tucked into
stews; the package is removed prior to serving.
Bouquetière: garnished with bouquets of vegetables.
Bourdaloue: hot poached fruit, sometimes wrapped in
pastry often served with vanilla custard; often pear.
Bourgeoise, à la: with carrots, onions, braised
lettuce, celery and bacon.
Bourguignonne, à la: Burgundy style; often with
red wine, onions, mushrooms, and bacon.
Bouribot: spicy red-wine duck stew.
Bourride: a Mediterranean fish soup that generally includes
a mixture of small white fish, onions, tomatoes, garlic,
herbs, and olive oil, thickened with egg yolks and aïoli
(garlic mayonnaise); there are many variations.
Bourriole: rye flour pancake, both sweet and savory;
specialty of the Auvergne.
Boutargue, poutargue: salty paste prepared from dried
mullet or tuna roe, mashed with oil; specialty of Provence.
Bouton de culotte: "trouser button"; tiny
buttons of goat cheese from the Lyon area; traditionally
made on farms, aged until rock hard and pungent; today
found in many forms, from soft and young to hard and
brittle.
Braiser: to braise; to cook meat by browning in fat,
then simmering in covered dish with small amount of
liquid.
Branche, en: refers to whole vegetables or herbs.
Brandade (de morue): a warm garlicky purée (of
salt cod) with milk or cream or oil, and sometimes mashed
potatoes; specialty of Provence; currently used to denote
a variety of flavored mashed potato dishes.
Brassado: a doughnut that is boiled, then baked, much
like a bagel; specialty of Provence.
Brayaude, gigot: leg of lamb studded with garlic, cooked
in white wine, and served with red beans, braised cabbage,
or chestnuts.
Brebis (fromage de): sheep (sheep's-milk cheese).
Brési (Breuzi): smoked, salted, and dried beef
from the Jura.
Bretonne, à la: in the style of Brittany; a dish
served with white beans; or may refer to a white wine
sauce with carrots, leeks, and celery.
Bretzel: a pretzel; specialty of Alsace.
Brie de Meaux: "king of cheese," the flat
wheel of cheese made only with raw cow's milk and aged
at least four weeks; from Meaux, just east of Paris;
brie made with pasteurized milk does not have the right
to be called brie de Meaux.
Brie de Melun: smaller than brie de Meaux, another raw-cow's-milk
cheese, aged at least one month, with a crackly rust-colored
rind.
Brillat-Savarin: (1755-1826) famed gastronome, coiner
of food aphorisms, and author of The Physiology of Taste;
the high-fat, supple cow's-milk cheese from Normandy
is named for him.
Brioche: buttery egg-enriched yeast bread.
Brocciu: soft, young, sheep's milk cheese from Corsica.
Broche, à la: spit-roasted.
Brochet(on): freshwater pike (small pike).
Brochette: cubes of meat or fish and vegetables on a
skewer.
Brocoli: broccoli
Brouet: old term for soup.
Brouillade: a mixture of ingredients as in a stew or
soup; also, scrambled eggs.
Brouillé(s): scrambled, usually eggs.
Brousse: a very fresh and unsalted (thus bland) sheep's-
or goat's-milk cheese, not unlike Italian ricotta; specialty
of Nice and Marseille.
Broutard: young goat.
Brugnon: nectarine.
Brûlé(e): "burned"; usually refers
to caramelization.
Brunoise: tiny diced vegetables.
Brut: very dry or sugarless, particularly in reference
to Champagne.
Buccin: large sea snail or whelk, also called bulot.
Bûche de Noël: Christmas cake shaped like
a log (bûche), a sponge cake often flavored with
chestnuts and chocolate.
Buffet froid: variety of dishes served cold, sometimes
from a buffet.
Bugne: deep-fried yeast-dough fritter or doughnut dusted
with confectioner's sugar; popular in and around Lyon
before Easter.
Buisson: "bush"; generally a dish including
vegetables arranged like a bush; classically a crayfish
presentation.
Bulot: large sea snail or whelk, also called buccin.
Buron: traditional hut where cheese is made in the Auvergne
mountains.
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