French Provincial Cooking - Elizabeth David [256]
Bercy, sauce
Bergamotte (lemon)
Bergamottes of Nancy
Berjane, J., French dishes for English Tables: Soups and Potages, Hors d’œuvre , Salads
Bernard, Madame, her recipe for sauce au vin de Médoc
Bérot, Charles la bourride de
Bertholle, Louisette
Betteraves en robe des champs
Beurre blanc Nantais poisson au
Beurre manié thickening of sauce with
Beurre maitre d’hôtel
Beurre de Montpellier
Beurre noir
Beurre noisette
Bibliographie Gastronomique
Bibliotheca Gastronomica
Bien Manger pour Bien Vivre
Bigarade (orange) sauce
Binding of a sauce
Birds and Beasts of the Greek Anthology
Biscuit Argentin
Black pudding
grilled, with apples; with onions
omelette with
Blake, Anthony
Blanc; cuisson à
Blancard, Eugène, Mets de Provence
Blandin, Charles, Cuisine et Chasses de Bourgogne et d’ailleurs
Blanquette de veau
Blé; de Turquie
Blessings of Bread, The
Blettes à la crème
Bleu, cuisson au
Blond, Georges et Germaine, Cinq Mille Ans À Table
Blood sausage, See Black pudding
Boar, wild, See Wild Boar
Bocal
Bocuse, Paul, La Cuisine du Marché
Bœuf bourguignon, à la bourgignonne
pièce de
Bœuf à la cuiller
Bœuf à la gardiane
Bœuf gros sel
Bœuf miroton
Bœuf à la mode eggs poached in sauce from
Bœuf en salade
Boletus, See Cèpes
Bonne Auberge, La
Bonne Cuisine Française, La
Bonne Cuisine Méridionale de Tante Gracieuse, La
Bonne Cuisine en Périgord, La
Bonne femme, soupe
Bonne Table en Dauphiné, La
Bons Plats de France, Les
Bontou, Alcide, Traité de Cuisine Bourgeoise Bordelaise
his recipe for cépes à la bordelaise
Book of Household Management, The
Book of Mediterranean Food, A
Borage
Bordeaux:
anisette liqueur of
mustard of
pruneaux of
theatre of
wines of
Bordeaux, Le Bordelais, et Les Landes (guide)
Bordelais, cookery of
Bouches-du-Rhône, capers of
Boudin, de Nancy; See also Black pudding
Bouillabaisse
Austin de Croze’s recipe
des pêcheurs
tinned Danish
Bouillard, Paul, La Gourmandise à Bon Marché
Bouilli
Bouilloire
Bouillon
as base of sauce
pour potages
Boulangeriè d’ Aujourd’hui
Boulestin,Marcel
his description of a Périgord kitchen and garden
The Finer Cooking or Dishes for Parties
Having Crossed the Channel
Myself, My Two Countries
A Second Helping or More Dishes for English Homes
Simple French Cooking for English Homes
What Shall We Have Today?
on weights, etc.
Boulettes, de semoule de viande
Bouquet garni with garlic
Bourdaines
Bourg-en-Bresse meal at café routier near
Bourgogne, La (guide)
Bourrache
Bourride de Charles Berot
Bowes, Blanche, Good Fare: A Code of Cookery
Brains (lamb or calf), with black butter
Braisage
Braisière
Braising
faire revenir process
in the Périgord
Braising-pan
Brandade de morue introduced to Parisians
Bray-sur-Seine
Brazier, Mere
Bread in broth or soup
Breads of Alsace
Breads of France, The
Breadcrumbs
Bream, See Sea-bream
Bresse
chickens of
cookery of
duck of
Bretagne, La (guide)
Breteuil, Jules, Le Cuisinier Européen
Breton pancakes
Bretonne, sauce
Brézolles lorraines
Brill
Brillat-Savarin, Jean-Anthelme de
La Physiologie du Goût
Brine, for salting or pickling
Brioche dough
Brise-flamme
Brisket of beef
salad of
Brisse, Baron, LesMenus de Baron Brisse
British at Table, The
Brittany, cookery of
Broad beans, See Beans
Broccoli, sauce hollandaise with
Broth from pot-au-feu storing of
Brou de noix
Broutignan olives
Brunoise
Buckwheat flour
Burgundy, cookery of
cheese in
coq au vin of
eau-de-vie de marc of
fish stew of
fondue of
ham of
honey of
truffles of
wines of; foods to go with
Burnet
Butter
with artichokes
with asparagus
with Bayonne ham
black
clarification of
green
of Gournay
of Isigny
maître d’hôtel
Montpellier
in Norman cooking
parsley
Prévalaye
‘of Provence’
snail
sweet
By Request
Cabbage:
and bean soup
with partridge and sausage
in pot-au-feu
red, sweet-sour
stuffed with chestnuts
Cacalaousada
Caen, tripes à la mode de
Caerphilly cheese
Café Anglais, Paris
Cafés routiers
hors d’œuvre of
meal at
Cagouille
Cake,