Baraquille

Is the foreign culinary term for a patty or vol-au-vent filled with a mince of veal, chicken, partridge, truffles, small game, fresh mushrooms, sweetbreads, etc.

Barbecue

Means an animal roasted whole; although in recent years the word has been applied to gatherings at places where an animal roasted whole and served to the guests is the principal feature of the party.

Baron Of Beef

One of the olden-time dishes of Great Britain's banquet tables, the term applied to two short loins of beef left whole, resembling a saddle of mutton.

Basil

The name of a favorite herb used in seasoning turtle soup. Cloves resemble it in taste and flavor, and since the herb is as a rule hard to procure, even in the large cities, the clove does duty for it in a very creditable manner.

Bagration

The name applied through a foreign medium to a few dishes, principally soups that are composed of a medley of fish and vegetables.

Barley

A grain used by brewers in malting; generally found on the market in two sizes or qualities known as Scotch and Pearl. The Scotch is larger and has the inner husk left on; the Pearl is smaller and completely freed from husk, which makes it better adapted for culinary use; chiefly used in soups and gruels.

Bay Leaves

The leaf of the laurel tree dried and used in seasoning soups, sauces, etc.; they resemble in taste and flavor, bitter almonds.

Bearnaise

Name of a sauce used with steaks and entrees, composed of minced shallots braised with tarragon vinegar, to which is added a thin veloute sauce, then some beaten yolks of eggs, continually stirred over the fire till like custard, removed, melted butter then beaten in at the rate of three ounces to the pint, seasoned with lemon juice and red pepper, strained, finished by adding chopped parsley and tarragon leaves. Some cooks omit the veloute sauce, and use only butter and egg yolks, thus making a kind of butter mayonnaise, that will very readily disintegrate if allowed to keep hot.

Bechamel

Name of a white sauce composed of reduced chicken broth with some essence of mushrooms, an equal quantity of rich milk or cream, boiled up, thickened with flour and butter, seasoned with salt, lemon juice and grated nutmeg, then strained for use.

Benedictine

The name of a liqueur used as a cordial, as a flavoring to sauces and confectionery, in making punches and other drinks; it resembles "yellow chartreuse" in flavor and appearance, is made principally at the Abbey of Fecamp in Europe.

Blanch Or Blanched

Foods placed to boil in cold water, removed after coming to the boil, poured into a colander and well washed; and in the case of almonds, etc., the skins are then easily removed.

Blanc Mange

Milk put to boil, containing sugar, grated orange rind, and a few bitter almonds; when boiled, strain into another saucepan, boiled up again, then thickened with corn starch, and poured into molds, the bottoms and sides of which may be decorated with crystallized fruits. After the blanc mange is made it may be made into "ribbon cream" by separating it into four vessels, coloring one green and flavoring it with pistachios, another red with a rose flavor, another with some boiling chocolate; when filling the molds, the white is placed first and the chocolate last.