B

Béchamel (bay-sham-ayl). A sauce made with white stock and cream or milk-named from a celebrated cook.

Biscuit Glacé (bis-kü-ee glah-say). Ice cream served in glacéd shells, sometimes in paper cases.

Bisque. A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.

Bouchées (boosh-ay). Small patties; literally, a mouthful.

Boudin (boo-dang). A delicate side dish prepared with forcemeat.

Bouquet of Herbs. A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.

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