Allemande—Reduced or concentrated white veloute sauce, thickened cream and yolks of egg, and seasoned with nutmeg and lemon-juice.

Angelica—is a plant, the tender tubular branches of which, after being preserved in syrup, are used for the purpose of decorating entremets ,&c.

Baba—A kind of very light plum-cake.

Bechamel—is veloute sauce, boiled down with cream in equal parts. This sauce takes its name from a celebrated cook.

Bisque—A sonp generally made with shell-fish.

Blanch—To parboil: to scald vegetables, &c, in order to remove their shells or skins, such as almonds, &c.

Boudin—A delicate kind of entree, prepared with quenelle forcemeat, or mince.

Bouquet—Garnished, or faggot, consists of a handful of parsley, six green onions, a small bay-leaf, and a sprig of thyme, neatly tied together with twine,

Braize—Mirepoix, Marinade, Poele, Blanc, are various kinds of compounds, used for imparting flavour to braized meats, and also for keeping calf s-heads, poultry, &c, white, while they are being braized.

Braising—signifies a slow process of simmering, or stewing, over a smothered charcoal fire.

Brioche—A species of light, spongy cake, resembling Bath buns.

Caramel—Burnt sugar, occasionally used as a makeshift for colouring.

Charlotte—Consists generally of thin slices of bread, steeped in clarified butter and placed in symmetrical order in a plain mould garnished with fruit or preserve.

Chartreuse of Vegetables—A 'mixed preparation of vegetables symmetrically and tastefully arranged in a plain mould, the interior of which is garnished with game, quails, pigeons, larks, fillets, scollops, or tendons,&c, &c.