_Aspic._--Name given to clear savoury jelly, to distinguish it from sweet jelly. Cold entrees, which are moulded and have the ingredients set in jelly, are also called aspics. _Assiette volante._--A small dish (holding no more than a plate) which is handed round the table without ever being placed on it. Things that must be eaten very hot are often served in this way. Little savouries, foie-gras, or cheese fondus in paper cases are thus handed. _Au bleu._--An expensive way of boiling fish. A broth is made by boiling three onions, two carrots, two turnips, some parsley, pepper, salt, sufficient water, a tumbler of white wine, and a tumbler of vinegar together; the scum is removed as it rises, the fish is simmered in the broth. This broth is called Court bouillon. Fish cooked thus is eaten hot or cold, with suitable sauce. _Baba._--A Polish cake of a very light description. _Bain marie._--A sort of bath-saucepan, which stands on a stove with hot water in it, and has small bright saucepans stood in the water for the contents to cook slowly without reducing or spoiling them. A bain marie has no cover. _Bande._--The strip of paste that is put round tart; sometimes the word is also applied to a strip of paper or bacon. _Barde de lard._--A slice of bacon. To barder a bird is to fasten a slice of bacon over it. _Bechamel sauce._--Equal quantities of veloute sauce and cream boiled together. The sauce was named after a celebrated cook. _Beignets._--Fritters. _Beurre noir._--Butter stirred in a frying-pan over a brisk fire until it is brown, then lemon-juice or vinegar, and pepper and salt are added to it. _Beurre fondus._--Melted, that is to say oiled, butter. _Bigarade sauce._--Melted butter, with the thin rind and the juice of a Seville orange boiled in it. _Blanch._--To parboil or scald. To whiten meat or poultry, or remove the skins of fruit or vegetables by plunging them into boiling water, and then sometimes putting them into cold water afterwards, as almonds are blanched. _Blanquette._--A kind of fricassee. _Boudin._--A very delicate entree prepared with quenelle forcemeat or with fine mince. _Bouquet garni._--A handful of parsley, a sprig of thyme, a small bay leaf, and six green onions, tied securely together with strong thread. _Bouilli._--Boiled meat; but fresh beef, well boiled, is generally understood by this term. _Bouillie._--A sort of hasty pudding. Bouillie-au-lait is flour and milk boiled together. _Bouillon._--Thin broth or soup. _Braise._--To stew meat that has been previously blanched, very slowly with bacon or other fat, until it is tender. _Braisiere._--A saucepan with a lid with a rim to it, on which lighted charcoal can be put. _Brider._--To put thin string or thread through poultry, game, etc., to keep it in shape. _Brioche._--A sort of light cake, rather like Bath bun, but not sweet, having as much salt as sugar in it. _Brandy butter._--Fresh butter, sugar, and brandy beaten together to a cream.