fine transparent savoury jelly, in which cold game, poultry, fish, &c., are moulded; and which serves also to decorate or garnish them.
Assiette Volante—
a dish which is handed round the table without ever being placed upon it. Small fondus in paper cases are often served thus; and various other preparations, which require to be eaten very hot.
Blanquette—
a kind of fricassee.
Boudin—
a somewhat expensive dish, formed of the French forcemeat called quenelles, composed either of game, poultry, butcher’s meat or fish, moulded frequently into the form of a rouleau, and gently poached until it is firm; then sometimes broiled or fried, but as frequently served plain.
Bouilli—
boiled beef, or other meat, beef being more generally understood by the term.
Bouillie—
a sort of hasty pudding.
Bouillon—
broth.
Casserole—
a stewpan; and the name also given to a rice-crust, when moulded in the form of a pie, then baked and filled with a mince or purée of game, or with a blanquette of white meat.
Court Bouillon—
a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled.
Consommé—
very strong rich stock or gravy.
Croustade—
a case or crust formed of bread, in which minces, purées of game, and other preparations are served.
