Part 182

If a dish is cooked, or served, or made, with anything as an ingredient or garnish, the dish may be said to be “_à la_” that substance. So it may be possible to ascertain the meaning of phrases not given below by looking elsewhere in the vocabulary under the word used with the words “_à la_.”

=à l’abandon= (_ȧ lȧ bä_N _dô_N_´_), disregarded, uncared for.

=à la béarnaise= (_ä lä bā-är-nāz´_).--With a sauce of tarragon vinegar in which shallots have been boiled till it is reduced, then combined with egg yolks and butter, and beaten in a bain-marie, then seasoned with red pepper and lemon juice.

=à la béchamel= (_ä lä bā-shä-mel´_).--After the fashion of Béchamel (a French gastronomer); said of a sauce (see Bechamel); also prepared or served with this sauce.

=à la belle étoile= (_ȧ lȧ be lā twȧl´_), under the canopy of Heaven; in the open air.

=à la Bercy= (_ȧ lȧ bâr-sē´_).--Served with béarnaise sauce, stuffed green pepper and stuffed tomato.

=à la bigarade= (_ȧ lä bē-gā-räd´_).--Flavored with (Seville) orange juice or peel.

=à la bonne femme= (_ȧ lȧ bôn fȧm_).--Of, or in the style of, the housewife; specifically said of a kind of maigre soup made with fish, bouillon, legumes, and an assortment of vegetables.

=à la bonne heure= (_ȧ lȧ bô nör´_), well-timed, in good time; favorably; good.

=à la bordelaise= (_ä lä bôr-de-lāz´_).--With Bordeaux wine; said of various preparations containing it; as of a sauce, with garlic, shallots, or onions, chopped mushrooms, and a piece of marrow; also with sauce a la bordelaise.

=à la bourguignotte= (_ā lä boor-gē-nyot_).--Generally prepared with the addition of red wine of Burgundy, or of Bordeaux, or of the Midi (_i.e._, meridional provinces of France). At Bordeaux, or when made elsewhere with Gironde wine, the dish would be _à la bordelaise_.

=à la caledo´nian= (_ä lä_).--Boiled slowly in plain water and then baked with dressing of butter, chopped parsley, and a little lemon juice; said of finnan haddie when so cooked.

=à la Camerani= (_ä lä kä-mā-rä´nē_).--After the fashion of Camerani; said of a kind of rich chicken-liver soup.

=à la campagne= (_ȧ lȧ kä_N _päny´_), in the country.

=à la carte= (_ȧ lȧ kȧrt´_), by the card.

=à la Chateaubriand= (_ä lä shä-tō-brē-ä_N´).--With maitre d’hotel butter.

=à la chevreuil= (_ä lä she-vrû´y´_).--Served with a savory sauce; said of fillets of beef.

=à la chipolata= (_ä lä chē-pō-lä´tä_).--Containing an addition of the strongly flavored Italian sausages, or the mince with which they are filled.

=à la chiffonade= (_ä lä shē-fo-näd´_).--See chiffonade.

=à la cocotte= (_ä lä kō-kot´_).--Baked (as eggs) in a cocotte, with butter and cream, or with cheese, or the like, and served in a cocotte.

=à la crapaudine= (_ä lä krä-pō-dēn´_).--Like a crapaudine (the flat piece of iron on which a grate pivot rests;) said of grilled chicken, pigeon, etc., when prepared by boning, removing the legs and wings, and pressing flat.

=à la Créole= (_ä lä krā-ōl_).--With tomatoes.

=à la Croissy= (_ä lä krwä-sē´_).--Containing carrots in quantity, or at least strongly flavored with them; said specifically of a puree of onions, carrots, turnips, and parsnips stewed in coulis. According to others, containing turnips in quantity, or strongly flavored with them.

=à la daube= (_ä lä dōb_).--Stewed in daube; said specifically of dishes cooked with small square pieces of salt pork, the round slices of carrots, glaced onions, and turnips.

=à la Dauphiné= (_ä lä dō-fē-nā´_).--With various vegetables, spinach, lettuce, leek, onions, sorrel, beets, etc.; said of a kind of soup.

=à la Dauphinoise= (_ä lä dō-fē-nwäz´_).--Generally, sauced over with a thick sauce (or with egg yolk), bread-crumbed, and then fried.

=à la dérobée= (_ȧ lȧ dā rô bā_), stealthily.

=à la diable= (_ä lä dē-ä´bl_).--Deviled.

=à la faveur= (_ȧ lȧ fȧ vör´_), by the favor of.

=à la financière= (_ä lä fē-nä_N_-syâr´_).--With extract of truffles (literally, after the style of a financier); said of a variety of espagnole sauce, and of dishes served with it.

=à la Flamande= (_ä lä flä-mä_N_d´_).--Containing cabbage, but more particularly Brussels sprouts, and, usually turnips and carrots cut in big slices.

=à la Florentine= (_ä lä flō-rä_N-_tēn´_).--See à l’Italienne.

=à la Française= (_ȧ lȧ frä_N _sez_), in French fashion.

=à la Génevoise= (_ä lä zhā-ne-vwäz´_).--Cooked with champagne; said of certain dishes of fish.

=à la godiveau= (_ä lä gō-dē-vō_).--With balls made of mincemeat, usually of veal.

=à la Grecque= (_ȧ lȧ grek´_), after the Greek fashion.

=à la Holstein= (_ä lä hōl´ stīn_).--Fried, and served with a fried egg, sardelles, capers, pickled beets, and pickles, and sometimes scraped horse-radish.

=à la jardinière= (_ä lä zhär-dē-nyâr´_).--Made with a typical collection of cooked vegetables, as soups, ragoûts, and removes. See jardinere.

=à la julienne= (_ä lä zhü-lyen´_).--With various vegetables sliced in strips, as carrots, turnips, leeks, onions, celery, lettuce, tarragon, sorrel; said especially of a kind of rich stock soup. Also said of potatoes cut in very slender strips and fried crisp floating in hot fat.

=à l’Algérienne= (_ä läl-zhā-rē-en´_).--Cooked with slices of raw ham; said of a preparation of fowl.

=à la Languedoc= (_ä lä lä_N_g-dok´_).--Cooked with or in olive oil; with olive oil.

=à l’Allemande= (_ä läl-mä_N_d´_).--Having a German provincial peculiarity of preparation, as a garnish of sauerkraut, prunes stewed in wine, quenelles of potatoes, etc.

=à la Loren´zo= (_ä lä_).--Made of minced crab meat, put on toast spread with anchovy paste, then all covered with parmesan cheese and bread crumbs, buttered, browned in the oven, and served.

=à l’Alsacienne= (_ä läl-sä-syen´_).--With pork and frankfurters; also with onions and pork.

=à la lyonnaise= (_ä lä lē-ō-nāz´_).--With flaked or sliced fried onions; as, potatoes _à la lyonnaise_, or lyonnaise potatoes; sauce _à la lyonnaise_, or Lyons sauce, that is, espagnole sauce with flaked onions fried in oil.

=à la macedoine= (_ä lä mä-sā-dwän´_).--Made with or of a typical collection of green vegetables, mostly in white sauce; also applied to collections of ripe fruit imbedded in jellies, etc.

=à la Maintenon= (_ä lä ma_N-_te-nô_N´).--A term variously used to designate a mode of cooking mutton or lamb chops; as, (_a_) wrapped in caul; (_b_) garnished with cockscombs and truffles; (_c_) served with a soubise; (_d_) served with financière sauce; (_e_) served with d’Uxelles sauce, etc.

=à la maître d’hôtel= (_ä lä mā´tr dō-tel´_).--Prepared by a substantial, but homely, modest sort of cooking. Also served with maitre d’hotel butter.

=à la Marengo= (_ä lä mä-ren´gō_).--With some garlic and oil.

=à la Marseillaise= (_ä lä mär-sāy-āz´_).--With Marsala wine.

=à la Ma´ryland= (_ä lä_).--With a sauce of butter and cream, with or without wine. It is like à la Newburgh, but less rich.

=à l’Américaine= (_ȧ lȧ mā rē ken´_), after the American fashion.

=à la Meyerbeer= (_ä lä mâ-ûr-bâr´_).--Shirred and served with broiled kidney and truffle sauce; said of eggs.

=à la Milanaise= (_ä lä mē-lä-nāz´_).--See à l’Italienne.

=à la mode= (_ȧ lȧ môd´_), in the fashion; according to the custom or fashion.

=à la mode de Caën= (_ä lä mōd de kä_N).--A term used to designate tripe prepared with vegetables, leeks, wine, cognac, etc.

=à la Napolitaine= (_ä lä nä-pō-lē-tān´_).--See à l’Italienne.

=à la neige= (_ä lä nāzh´_).--In some form that suggests snow, as with white-of-egg froth, or in balls of white boiled rice, or the like.

=à la New´burgh= (_ä lä_).--With a sauce made of cream, egg yolks, Madeira or sherry wine, and butter shaken in a dish over a slow fire until they thicken. Said also of this sauce.

=à l’Anglaise= (_ȧ lä_N _glez´_), after the English fashion.

=à la nivernaise= (_ä lä nē-vâr-nāz´_).--Containing a nivernaise; said of a kind of soup à la julienne. See nivernaise.

=à la Normande= (_ä lä nôr-mä_N_d´_).--Generally, with apples in the composition of the dish in some shape or other.

=à la Parisienne= (_ȧ lȧ pȧ-rē-zēen´_), after the Parisian fashion.

=à la Périgord= (_ä lä pā-rē-gôr´_).--Flavored with, or consisting of, truffles--alluding to the circumstance that these mushrooms grow of excellent size and quality in the province of Perigord.

=à la Polonaise= (_ä lä pō-lō-nāz´_).--Having red beets or red cabbage, so as to have their juice, color, and taste, as Polish ragoût, or borsh, which is the type of dishes _à la Polonaise_.

=à la poulette= (_ä lä poo-let´_).--With white velouté sauce.

=à la printanière= (_ä lä pra_N-_tä-nyâr´_).--Made with a typical collection of cooked early or spring vegetables; of a somewhat wider application than à la jardinière.

=à la Provençale= (_ä lä prō-vä_N-_säl´_).--Generally, prepared with more or less of olive oil, and flavored with garlic.

=à la Reine= (_ä lä rān_).--Of, or after the style of, the queen; said specifically of a kind of chicken soup [_potage à la reine_, (_pō-täzh´ ä lä rān_)] containing white meat of chicken pounded and rubbed to a powder.

=à la Ro’land= (_ä lä_).--Made of minced lobster meat in the same manner as _à la Lorenzo_ dishes of crab meat. See à la Lorenzo.

=à la Saint Cloud= (_ä lä sa_N´_kloo_).--With sliced truffles; said of a kind of velouté sauce.

=à la serviette= (_ä lä ser-vyet_).--Served in or on a napkin as braised truffles.

=à la Soubise= (_ä lä soo-bēz´_).--Generally containing onions in quantity; or, at least, strongly garnished and flavored with them; especially, served with a white onion sauce used with lamb or mutton.

=à la Sourdine= (_ȧ la sōōr dēn´_), silently; with bated breath.

=à la tartare= (_ä lä tär-tär´_).--With tartare sauce, or a sauce of similar ingredients. Also, said of a steak chopped and garnished with onions, pickles, pickled beets, sardelles, and yolk of egg, to be eaten raw.

=à la Tartufe= (_ȧ lȧ tȧr tüf_), like Tartufe, the hypocritical hero of Molière’s comedy, Tartufe, hence hypocritically.

=à la turque= (_ä lä türk_).--Shirred and served with chicken livers and mushrooms; said of eggs. Also boiled with rice and saffron; said of chicken.

=à l’Aurore= (_ä lō-rōr´_).--With a pink sauce made by coloring velouté sauce with lobster coral or Armenian bole. Also said of sliced hard-boiled eggs put in a dish, covered with velouté, sprinkled with grated egg yolk, and baked.

=à la vert pré= (_ä lä vâr prā_).--Colored green with vegetables, as with a puree of spinach.

=à la Viennoise= (_ä lä vyā-nwäz´_).--Applied to dishes usually and typically prepared in the Austrian capital, such as the dumplings termed nockerlin, quenelles of potatoes, and others.

=à la Villeroi= (_ä lä vēl-rwä´_).--With atelets sauce. Also, said of a poached egg put in a thick white sauce, then covered with egg yolk and bread crumbs, and fried.

=à la vinaigrette= (_ä lä vē-nē-gret´_).--With vinaigrette sauce.

=al buon vino non bisogna frasca= (It.), (_äl bwôn vē´ nō nōn bē zô´ nyä fräs´kä_), good wine needs no bush.

=à l’envi= (_ȧ lä_N _vē´_), with emulation.

=à l’espagnole= (_ä lā-spä-nyōl´_).--Made savory with espagnole sauce; specifically, served with a garnish of onions, garlic, green peppers, mushrooms, tomatoes, and minced ham cooked together, and bound with espagnole sauce.

=a l’extremite= (_ȧ lek strā mē tā´_), at the point of death; without resource.

=al fresco= (It.), (_äl frās´ko_), in the open air.

=alguazil= (Sp.), (_äl gwä zēl´_), a Spanish constable.

=à l’huile= (_ä-lwēl_).--In olive oil; with olive oil dressing.

=Alici= (_ä-lē´chē_).--Anchovies, or a similar small fish preserved in oil according to the Italian fashion.

=à l’imperatrice= (_ä lâ_N-_pā-rē-trēs´_).--Said of shirred eggs served with a slice of paté de fois gras upon each egg.

=à l’improviste= (_ȧ lâ_N _prô vēst´_); unawares, on a sudden.

=à l’Irlandaise= (_ä lēr-län-dez´_).--Containing potatoes in some form, and often cabbage, etc., in mass or as a prevailing garnish.

=à l’Italienne= (_ä lē-tä-lē-en´_).--Generally made of, or garnished with, savory macaroni, or paste of that kind, or with ravioli; or made savory with Parma cheese.

=all’alba= (It.), (_äl läl´bä_), at daybreak.

=alla Siciliana= (It.), (_äl lä sē chē lē ä´nä_), in the Sicilian manner; in shepherd’s dress.

=allégresse= (_á lä gres´_), liveliness; geniality.

=allemande= (_ál mä_N _d´_), a kind of German dance.

=Allemande sauce= (_äl-mä_N_d´_).--Veloute sauce, with the addition of essence of mushrooms, cream, and a leason, or binding, of yolk of eggs.

=alles hat seine Zeit= (Ger.), (_ä les hät zīne tsīt´_), all in good time.

=allez-vous en= (_ȧ lā vōō zä_N´), away with you, be off.

=allons= (_ȧ lô_N´), come on.

=allons donc= (_ȧ lô_N _dô_N), nonsense.

=allzuviel ist ungesund= (Ger.), (_äl tsōō fēl´ist oon´ ge-zoont_), too much of a good thing.

=al occorrenza= (It.), (_ä lō kō ren´dzä_), according to circumstances.

=à l’ordinaire= (_ȧ lôr dē ner´_), in the ordinary manner.

=alose= (_ä-lōs´_).--Shad.

=á l’outrance= (_á lōō trä_N_s´_), to the death.

=aloyau= (_ä-lwä-yō´_).--Loin of beef; short rib of beef.

=al piu= (It.), (_äl pyōō´_), at most.

=alto rilievo= (It.), (_äl tō rē lye´vō_), in high relief.

=à main armée= (_ȧ mâ_N _ȧr mā´_), by force of arms.

=am Anfang= (Ger.), (_äm än´fäng_), at the beginning.

=amar y saber no puede ser= (Sp.), (_ä mär ē sä vār´nō pooāthā sār´_), no one can love and be wise at the same time.

=âme de boue= (lit., soul of mud), (_äm de bōō_), a base minded person.

=amende honorable= (_ȧ mä_N _dô nô rȧbl´_), fit reparation; a satisfactory apology.

=à merveille= (_ȧ mer vāy´_), marvelously, extraordinarily.

=ami du cour= (lit., a friend of the court), (_ȧ mē dü kōōr_), a false friend; one who is not to be depended on.

=ami du peuple= (_ȧ mē dü pöpl´_), friend of the people.

=à moitié= (_ȧ mwȧ tēā´_), by halves.

=Amontillado= (_ä-mōn-tēl-yä´dō_).--A cheaper variety of wine classed as sherry, but in reality a wine from Sicily or other Mediterranean or Atlantic islands, mixed with a little real sherry.

=amour propre= (_ȧ mōōr prôpr´_), vanity, self-love.

=ananas= (_ä-nä-nä´_).--Pineapple.

=anchois= (_ä_N_-shwä´_).--Anchovies.

=anchovy= (_an-chō´vi_).--A small fish of the herring family caught in the Mediterranean, and pickled for exportation.

=ancienne noblesse= (_ä_N _sē en nôbles´_), (the old nobility), French families ennobled before the revolution of 1792.

=ancien régime= (_ä_N _sēâ_N _rā zhēm_), (the former government or administration), the rulers of the ante-revolution period.

=andouile= (_ä_N_-doo´y_).--Tripe.

=anguilles= (_än-gē´y_).--Eels.

=anguilles grillée= (_än-gē´y grē-yā´_).--Spitch-cocked, or grilled, eels.

=anisette´.=--A cordial or liqueur flavored with anise seeds.

=à outrance= (_ȧ ōō trä_N_s´_), to the last extremity.

=à pas de géant= (_ȧ päd zhā ä_N), with a giant’s stride.

=à peindre= (_ȧ pâ_N_dr´_), worth painting.

=à perte de vue= (_ȧ pert de vü´_), till out of sight.

=à peu près= (_ȧ pö pre´_), nearly.

=à pezzi= (It.), (_ä ped´zē_), by the piece.

=à piacere= (It.), (_ä pyä´chā rā_), at pleasure.

=à pied= (_ȧ pēā´_), on foot.

=à plomb= (_ȧ plô_N_´_), perpendicularly; firmly.

=à point= (_ȧ pwâ_N_´_), just in time; exactly right.

=appui= (_ȧ pwē´_), point of support; prop.

=à prima vista= (It.), (_ä prē mä vēs´tä_), at the first sight.

=à prix d’or= (_ȧ prē dôr´_), (at price of gold), very costly; fetching a fancy price.

=à propos= (_ȧ prô pō´_), to the point.

=à propos de rien= (_ȧ prô pō de rēâ_N_´_), apropos to nothing; not pertinently.

=arc-en-ciel= (_ȧr kä_N _sēel´_), rainbow.

=à rez de chaussée= (_ȧ rā d shō sā´_), even with the ground.

=argent comptant= (_ȧr zhä_N _kô_N _tä_N_´_), ready money.

=à rivederci= (It.), (_ȧ rē vā dār´chē_), adieu until we meet again.

=à Rome comme à Rome= (_ȧ rôm´ kô mȧ rôm´_), at Rome do as Rome does.

=arrière pensée= (_ȧ rēer pä_N _sā´_), mental reservation; unavowed purpose.

=arroz à la Valencia´na= (_är-rō´ä lä_).--Valencia rice, a farinaceous substance in grains like rice.

=artichaut= (_är-tē-shō_).--Artichoke.

=asperge= (_ä-spârzh´_).--Asparagus.

=aspic= (_äs-pēk´_).--A savory jelly made of calves’ feet, etc., or with extract of meat, flavored to suit the fancy, and stiffened with gelatine.

=assignat= (_ȧ sē nya´_).--French paper money issued after the revolution at the end of last century.

=atelier= (_ȧt lēā´_), a work-shop; studio.

=à tort et à travers= (_ȧ tôr ā ȧ trȧ ver´_), at random.

=à toute outrance= (_ȧ tōō tōō trä_N_s´_), desperately; tremendously; with a vengeance.

=à tout hasard= (_ȧ tōō ȧ zȧr´_), at all hazards; at all events.

=à tout prix= (_ȧ tōō prē´_), at any price.

=attaché= (_ȧ tȧsh´_), an official belonging to an embassy.

=au= (_ō_).--See _à la_.

=au beurre roux= (_ō bûr roo_).--With browned butter.

=au bon droit= (_ō bô_N _drwȧ´_), to the just right.

=au bout de son Latin= (_ō bōōd sô_N _lȧ tâ_N_´_), at the end of his Latin; to the extent of his knowledge.

=au chingaras= (_ō sha_N_-gä-rä´_).--Sandwiched with ham and grilled; said of ox palates.

=au contraire= (_ō kô_N _trer´_), on the contrary.

=au courant= (_ō kōō rä_N_´_), fully acquainted with matters.

=au désespoir= (_ō dā zes pwȧr´_), in despair.

=au fait= (_ō fe´_), expert.

=au fond= (_ō fô_N_´_), to the bottom; in the rear (of the stage).

=au four= (_ō foor_).--Baked in the oven, as a stuffed fish.

=au fromage= (_ō frō-mäzh´_).--With cheese.

=auf Wiedersehen= (Ger.), (_owf vē´der zā en_), till we meet again.

=au gras= (_ō grä_).--Containing meat; said of soups so made.

=au gratin= (_ō grä-ta_N´).--With a crust made by browning in the oven; as spaghetti is often served _au gratin._

=au jus= (_ō zhü_).--In juice; in broth.

=au kirsch= (_ō kërsh_).--With kirschwasser; as an omelet or a punch containing this liqueur is termed _au kirsch._

=au levant= (_ō le vä_N´), to the east; eastward.

=aumelette= (_ōm-let´_).--Omelet.

=au naturel= (_ō nä-tū-rel´_).--In the natural condition; as, anchovies _au naturel_--i. e., without oil or seasoning.

=au pis aller= (_ō pē zȧ lā´_), at the very worst.

=au reste= (_ō rest´_), as for the rest.

=au revoir= (_ō re vwȧr´_), till we meet again.

=au rhum= (_ō rüm_).--With rum.

=auro´ra sauce.=--Sauce à l’aurore. See _à l’Aurore_.

=aussitot dit, aussitot fait= (_ō sē tō dē´, ō sē tō fe´_), no sooner said than done.

=au supreme= (_ō sü-prām´_).--With supreme sauce.

=autant d’hommes, autant d’avis= (_ō tä_N _dôm´, ō tä_N _dȧ vē´_), many men, many minds.

=auto da fe= (Port.), (_a ōō tō dä fā´_), an act of faith; the burning of Jews and heretics.

=autre droit= (_ōtre drwä´_), another’s right.

=autre fois= (_ōtre fwä´_), another time.

=autre vie= (_ōtre vē´_), another’s life.

=aut vincere aut mori= (_owt vin´kārā owt mō´rē_), victory or death.

=au vert pré = (_ō vâr prā_).--With sweet or fresh herbs, especially, when they give a green color to the dish.

=au vin blanc= (_ō va_N _blä_N´).--With white-wine sauce, as fillets of fish.

=aux= (_ō_).--See à la.

=aux armes= (_ō zȧrm´_), to arms.

=aux cressons= (_ō kres-sô_N´).--With watercresses.

=aux rognons= (_ō rō nyô_N´).--With kidneys.

=avant-propos= (_ȧ vä_N _prô pō´_), preface; introductory matter.

=avec permission= (_ȧ vek per mē sē ô_N´), by consent.

=à volonté= (_ȧ vô lô_N _tā´_), at will; at pleasure.

=à vostra salute= (It.), (_ä vōs trä sä lōō´tā_), to your health.

=à votre santé= (_ȧ vôtre sä_N _tā´_), to your health.

=a vuestra salud= (Sp.), (_ä vwes trä sä lōōth´_), to your health.

=B=

=bal champêtre= (_bȧl shä_N _petr´_), a country ball.

=ballon d’essai= (_bȧ lo_N _de sā´_), a balloon sent up to test the direction of air currents; hence anything said or done to gauge public feeling on any question.

=ballotine= (_bä-lō-tēn´_).--A shoulder of lamb boned, stuffed, larded, and braised.

=barbue= (_bär-bū´_).--A kind of fish.

=bard= (_bär_).--Barbel, a kind of fish.

=bardes de lard= (_bärd de lär_).--Fat slices of bacon for covering meat to be braised.

=bar le duc= (_bär le dük_).--A kind of jam of white gooseberries.

=bas bleu= (_bä blö´_), a blue-stocking; a woman who seeks a reputation for learning.

=Bava´rian cream.=--A cream jelly thickened with gelatine and set in a mold, and variously flavored and enriched; a Bavaroise; a kind of flummery.

=Bava´rian dumplings.=--Boiled pudding, consisting of bread fried in fat, bread crumbs soaked in cream or milk, eggs, butter, flour, salt, and spice; or some other similar composition.

=Bava´rian sauce.=--A modified Dutch sauce of vinegar, eggs, and butter flavored with crayfish butter.

=Bavaroise= (_bä-vä-rwäz´_).--Bavarian. See _Bavarian cream._

=beau-idéal= (_bō ē dā ȧl´_), a model of ideal perfection.

=beau monde= (_bō mô_N_d´_), the fashionable world.

=beaux esprits= (_bō zes prē´_), men of wit or genius.

=beaux yeux= (_bō zēö´_), handsome eyes; attractive looks.

=bécasse= (_bā-käs´_).--Woodcock.

=Béchamel= (_bā-shä-mel´_), or more properly, =Béchamelle.=--Velouté white sauce mixed with cream; named after Louis de Béchamel, a French gastronome.

=beignet= (_bā-nyā´_).--A fritter.

=bel esprit= (_be les prē´_), a wit, a genius.

=bel étage= (_be lā tȧzh´_), the second story of a house.

=belles-lettres= (_bel[´]letr´_), refined literature.

=benedetto e quel male che vien solo= (It.), (_bā nā det´tō ā kwāl mä´lā kī vyān sō´lō_), blessed is the misfortune that comes alone.

=bénédictine= (_ben-ē-dik´tin_).--A cordial resembling chartreuse.

=ben-trovato= (It.), (_bān trō vä´tō_), well invented.

=bête noire= (lit. a black beast,) (_bet nwȧr´_), a bugbear.

=beurre= (_bûr_).--Butter.

=beurre fraîs= (_bûr frā_).--Fresh (unsalted) butter.

=beurre lié= (_bûr lē-ā´_).--Dutch sauce with less butter than usual.

=beurre noir= (_bûr nwär_).--Butter browned without flour.

=beurre roux= (_bûr roo_).--Butter browned with flour.

=bienséance= (_bēâ_N _sā ä_N_s´_), good manners; decorum.

=bienvenue= (_bēâ_N _ve nü´_), welcome.

=bijou= (_bē´zhōō_), a jewel; a treasure.

=bijouterie= (_bē zhoo trē_), jewelry.

=billet doux=, or =billet d´amour= (_bē ye dōō´_), a love letter.

=billets-d´état= (_bē ye dā tȧ´_), a government paper; bank notes.

=biscuit= (_bē-skwē´_).--French sponge cake.

=bis´cuit à couper= (_ä koo-pā´_).--A form of sponge cake to be sliced and glacéd with flavored sugar or sugar mixed with fruit juice.

=bis´cuit à la Génoise= (_ä lä zhā-nwäz´_).--Sponge cake with anise-seed flavor, to be cut and toasted.

=bis´cuit à l’Ursuline= (_ä lür-sü-lēn´_).--A sponge cake with rice and apple or apricot jam mixed into the paste, and grilled orange flower.

=bisque= (_bisk_ or _bēsk_).--A soup of crayfish, made by cooking them in broth with herbs, sliced roots, and seasoning; other similarly prepared shellfish soups or sauces are also called _bisques_.

=bizarre= (_be zar_), odd; quaint.

=blancmanger= (_blä_N-_ma_N-_zhā´_) or =blamange= (_blä-mänj´_).--A jelly made with calves’ feet, or gelatine, and milk of almonds; also, a jelly made of milk and starch, isinglass, or sea moss, with or without added chocolate, grenetine, or the like. This latter dish is more properly called _flummery_.

=blanquette= (_blä_N-_ket´_).--A mince of white meat, as of chicken, warmed in velouté sauce, and pointed with butter and lemon juice. It often has added to it mushrooms, morels, or truffles.

=blasé= (_blä zā´_), surfeited.

=blond= (_blô_N).--Concentrated juice or extract of some viand, used to add to certain sauces to give them body; as _blond de veau_ (_de vō_), a rich broth of veal made by slowly stewing veal with accessories of ham, rabbit, or the like, with standard broth, shallots, cloves, etc.

=bœuf de chasse= (_bûf de shäs_).--The sportsman’s round of beef--the biggest joint of the animal.

=bombe glacé= (_bô_N_b glä-sā´_).--A confection consisting of an ice casing frozen in the form of a truncaded cone with cream of some kind, as Bavarian cream, inside.

=bon ami= (_bö na mi´_), good friend.