French Provincial Cooking - Elizabeth David [255]
Aulx
Aurore, sauce
Auvergne ham of
Aventure est dans Votre Cuisinex, L’
Avgolémono
Avignon
Avocado pear
Axonge, See Saindoux
Aylesbury duck, differs from caneton rouennais
Ayoli
Baba (mould)
Babet-Charton, Henriette, L’utilisation des Fruits
La Charcuterie à la Campagne
Babinski, Henri, See Ali-Bab
Bacon: and cream tart
and cream cheese tart
devilled chestnuts to go with
mushrooms to go with
omelette
in terrines and pâtés, danger of excess
unsmoked, as alternative to salt pork
Badiane
Bailey, Adrian
Bain-marie
cuisson au
Bajaina
Baking sheet and tin
Balance
Ballotine d’agneau
Bananes with Kirsch and cream
Bananes Baronnet
Banarut
Banons
Bar
Barattero, Madame, of Hôtel du Midi, Lamastre
her recipe for duck pâté
Barbue
Bar-le-Duc; preserves of
Barrès, Maurice, on Nancy
Barrier’s restaurant at Tours
Basil; basilic
Basque country, basquais:
cookery of
piment of, used in mustard
wines of
Bass, See Sea-bass
Basses Alpes
pâté de grives of
Bassin; bassine (egg bowl)
(preserving pan)
Bassine à friture
Bastard, Algernon (ed.), The Gourmet’s Guide to Europe
Batavian endive
Batte
Batter
Batterie de cuisine
Bauzan (fisherman)
Bayleaves
Bayonne
jambon de; as hors d’œuvre; imitation from Denmark
Bean; beans:
broad; with bacon or salt pork; with butter; with ham; for hors d’œuvre; purée of; sarriette used to flavour
French; in aïgroissade; with aïoli; with butter; salad of; with tomatoes
haricot (dried white); in aïgroissade; with best end of neck of lamb; with beurre maître d’hôtel; boiled, with goose giblet stew; and cabbage soup; with cream sauce; with leg of mutton or lamb; with onions and tomatoes; with parsley butter; with pork, lamb and sausages (cassoulet de Toulouse à la ménagère); with pork, mutton, sausage and goose (cassoulet Colombie); purée of, with lamb; with red wine; salad of; and sorrel soup
Béarn:
apricots of
cookery of
potatoes of
wines of
Béarn, Le (guide)
Béarnaise farm kitchen, description of
Béarnaise, sauce
with brochettes
with double fillet steak
with lamb
origin of
with roast fillet of beef
Beaton, Peggie (translator), Cooking in Ten Minutes
Beaujolais with salmon
Beaulieu, the Réserve at
Bécasse rôtie
Bécassines rôties
Béchamel sauce
grasse
maigre
Beck, Simone
Beckenoff
Bedford, Sybille; The Sudden View
Beef
boiled in pot-au-feu; left-overs; museau de bœuf salad; in salade lyonnaise; sauce ravigote with
cold, in jelly (bœuf à la mode)
cuts of; for pot-au-feu
daubes, 391; New Orleans
double fillet steak with béarnaise sauce
fillet steaks, with butter and herbs; with parsley butter
kidney:
fat of
stewed in wine with mushrooms
larding of second- and third-grade cuts of
of Normandy
paupiettes of, bourbonnaise
pot-au-feu See also Pot-au-feu
rib steak, grilled; with parsley butter; with shallots and marrow
roast, onions stewed in wine round; use for left-overs of
salad
salt, stock of
shin, good for broth; stewed with red wine
silverside
stews, aïgroissade to go with; juice or sauce left from; in red wine with rabbit, pork, or hare; Provençal meat and wine; shin in wine; with red wine and brandy (albigeois); with red wine, onions, and mushrooms (bourguignonne); with wine and black olives (from western Provence); with wine, ham and tomatoes (from the Béarn)
top rump
topside
upper fillet, roast
Beeton’s Book of Household Management
Beeton, Mrs Isabella
The Book of Household Management; editors of 1891 edition
Beetroot
with aïoli
baked in its skin
and celery salad; with stuffed turkey
consommé
with parsley butter
with roast saddle of hare
salad
Beffroy restaurant, Rouen
Bégué, Madame
Béguin, Maurice, Une Vieille Tradition. La Cuisine en Poitou
Beignets d’aubergines
Beignets de salsifis
Belgain endive, See Endive
Belle de Juillet potatoes
Belles Recettes des Provinces Françaises, Les
Belly, birthplace of Brillat-Savarin
Belloc, Madame Swanton
Belloc Lowndes,Mrs, See Lowndes, Mrs Belloc
Ben, Paul, Science du Bien Vivre
Bennett,