French Provincial Cooking (117 page)

and potatoes, purée of

salad of

stewed with stock

with tomatoes and herbs

Asbestos mat

Asparagus

with mayonnaise

with melted butter

with sauce hollandaise

Asperges de Cavaillon; compared with those of Lauris and Argenteuil

Asperges à la mayonnaise

Aspergille

Aspic jelly

clarification of

gelatine used in making

tarragon-flavoured; eggs in

Associated Casing Company

Assiette de fruits de mer

Auberge de St-Michel Tête d’Or, Mont St-Michel

Aubergine; Aubergines

baked, with onions and tomatoes; with tomatoes

beignets d’

brouillade d’

caviar

fritters

au gratin

Imam bayeldi

with parsley and garlic

en persillade

ratatouille niçoise

stewed in oil with tomatoes, onions and peppers; with tomatoes and spices

stewed with tomatoes

à la turque

Zébrine variety

Audot, L. E.,
La Cuisinière de la Campagne et de
la
Ville ou la Nouvelle Cuisine Économique

Aulx

Aurore, sauce

Auvergne ham of

Avgolémono

Avignon

Avocado pear

Axonge,
See
Saindoux

Aylesbury duck, differs from caneton rouennais

Ayoli

Baba (mould)

Babet-Charton, Henriette,
L’utilisation des Fruits

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, 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

Belly, birthplace of Brillat-Savarin

Belloc, Madame Swanton

Belloc Lowndes,Mrs,
See
Lowndes, Mrs Belloc

Ben, Paul,
Science du Bien Vivre

Bennett, Arnold,
Journal

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

Bigarade (orange) sauce

Binding of a sauce

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

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 femme, soupe

Bonne Table en Dauphiné
,
La

Bontou, Alcide,
Traité de Cuisine Bourgeoise Bordelaise

his recipe for cépes à la bordelaise

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

Boulestin,Marcel

his description of a Périgord kitchen and garden

Myself
,
My Two Countries

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

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

Brine, for salting or pickling

Brioche dough

Brise-flamme

Brisket of beef

salad of

Brisse, Baron,
Les
Menus de Baron Brisse

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

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, of Alsace

chestnut and chocolate

chocolate

chocolate and almond

coffee

tins

Calf:

brains, with black butter