| Boiled sturgeon a la cardinal |
215 |
Bread sauce |
70 |
| — , sturgeon a la royale |
217 |
Breast of mutton grilled |
594 |
| — , trout, plain |
210 |
— of veal a la Chipolata |
410 |
| — , trout a l'Aurore |
213 |
— of veal a la Printaniere |
409 |
| — , trout, with Genoese sauce |
212 |
Bretby sandwiches |
360 |
| — , turbot, plain |
191 |
Bretonne sauce |
56 |
| — , turkey |
467 |
Brill |
198 |
| — turkey a la Yorkshire |
468 |
Brioche-paste |
737 |
| Bombe, iced |
1054 |
Broad beans a la Creme |
688 |
| Bon-bons |
1004 |
Broths and stocks, how to
clarify |
6 |
| — chocolate |
1009 |
Broths and stocks, second, economy of |
14 |
| — coffee |
1010 |
Broth, chicken |
976 |
| Bones, devilled |
531 |
— , invigorating |
981 |
| — , grilled |
530 |
— , mucilaginous |
980 |
| Bonnes-bouches |
357 |
— , mutton |
155, 974 |
| Bonne femme soup |
161 |
— , pectoral |
979 |
| Border of rice a la Reine |
521 |
— , restorative |
982 |
| Bottle, to, apricots |
874 |
—, Scotch |
156 |
| — , cherries |
873 |
Brown and Polson souffle pudding |
992a |
| — , currants |
870 |
Brown bread biscuits |
770 |
| — , damsons |
878 |
— bread ice |
1044 |
| — , gooseberries |
869 |
— bread pudding |
822 |
| — , greengages |
876 |
— butter sauce |
54 |
| — , Orleans plums |
877 |
— caper sauce |
25 |
| — , peaches |
875 |
— colouring |
76 |
| — , pine-apples |
879 |
— gravy |
3 |
| — , raspberries |
871 |
— Matelote sauce |
86 |
| — , strawberries |
872 |
— oyster sauce |
44 |
| Boudins of fowl a la Lucullis |
627 |
— sauce |
12 |
| — of grouse a la Stanley |
628 |
— thickening for sauces |
9 |
| — of pheasant a la Richelieu |
626 |
Brunoise soup |
134 |
| Bouillabaisse or Provencal soup |
178 |
Brussels biscuits or rusks |
749 |
| Bourguignotte sauce |
60 |
— sprouts |
707 |
| Braized celery with brown sauce |
666 |
Batter for frying |
288 |
| — fillet of beef a la Milton |
392 |
Bubble-and-squeak |
532 |
| — roll of beef a la Bearnaise |
386 |
Burns or scalds, cure for |
1076 |
| — leg of mutton |
412 |
Burnt almonds |
1004 |
| — ox-cheek |
395 |
— pistachio pralines |
1005 |
| — loin of veal |
405 |
Butter, anchovy |
128 |
| — neck of veal |
399 |
— , epicurean |
130 |
| Brandy-smash |
1015 |
— , lobster |
129 |
| Brawn sauce, cold |
30 |
— , maitre d'hotel |
127 |
| Bread-and-butter pastry |
793 |
— , melted, or butter sauce |
15, 39 |
| Bread-crumbs |
295 |
— , salsifis fried in |
669 |
| — fried |
71, 296 |
— sauce, brown |
54 |
| Bread panada |
184 |
|
|
| — pudding, plain |
831 |
|
|
| — , pulled crisp |
332 |
|
|