nch white sauce, now frequently used in English cookery.

BLANCH.--To whiten poultry, vegetables, fruit, &c., by plunging them
into boiling water for a short time, and afterwards plunging them into
cold water, there to remain until they are cold.

BLANQUETTE.--A sort of fricassee.

BOUILLI.--Beef or other meat boiled; but, generally speaking, boiled
beef is understood by the term.

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.

BRAISIERE.--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 a glass of 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
_compotes_ 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 puree of game.

COMPOTE.--A stew, as of fruit or pigeons.

CONSOMME.--Rich stock, or gravy.

CROQUETTE.--Ball of fried rice or potatoes.

CROUTONS.--Sippets of bread.

DAUBIERE.--An oval stewpan, in which _daubes_ are cooked; _daubes_ being
meat or fowl stewed in sauce.

DESOSSER.--To _bone_, or take out the bones from poultry, game, or fish.
This is an operation requiring considerable experience.

ENTREES.--Small side or corner dishes, served with the first course.

ENTREMETS.--Small side or corner dishes, served with the second course.

ESCALOPES.--Collops; small, round, thin pieces of tender meat, or of
fish, beaten with the handle of a strong knife to make them tender.

FEUILLETAGE.--Puff-paste.

FLAMBER.--To singe fowl or game, after they have been picked.

FONCER.--To put in the bottom of a saucepan slices of ham, veal, or thin
broad slices of bacon.

GALETTE.--A broad thin cake.

GATEAU.--A cake, correctly speaking; but used sometimes to denote a
pudding and a kind of tart.

GLACER.--To glaze, or spread upon hot meats, or larded fowl, a thick and
rich sauce or gravy, calle