Boar's Head

There has been more ceremo-niousness in the manner of serving the boar's head in olden times than with anything else save the peacock, and the survival of some old customs still makes this a more important dish than it otherwise would be. It was in accordance with a custom, ancient even then, that king Henry II himself served the boar's head to his son on the latter's coronation; the procession was preceded by trumpets. The hog's head is boned, stuffed, boiled, pressed in shape, the cloth bandage taken off and the head is decorated fancifully, sometimes to imitate life, with spun sugar for bristles, sometimes made gay with colored jelly and flowers.

Boisson

The economic Norman usually dilutes cider with water, and it is then sold and bought as boisson. Boisson means drink generally elsewhere; in Normandy it has the meaning of diluted cider.

Boivin Steak

Enirecote boivin; restaurant specialty. Steak broiled, sauce poured over made of some spoonfuls of gravy simmered down with leaves of tarragon, and crushed pepper, meat glaze and butter roux added; strained.

Bombe

Ices in a mould; an outside coating of one kind, filling of another, Bombe aux Fruits - Mould lined with chocolate ice cream and center filled with tutti-frutti.

Bombe A La Souveraine

Mould lined with white almond ice (milk of pounded almonds), filled with tea ice cream. After filling packed in ice.

Bombay Toast

Anchovy butter with equal amount of raw yolks stirred over fire till scrambled, spread on fried bread.

Rontface

The term applied to landlords; originates from a character in a play written by George Farquhar in 1707. Will Boniface was the landlord of the inn. The play had a great run and the name Boniface became a synonym for hotel-keeper thereafter. .

Boned Meats

The term means boneless. Turkeys, chickens, pigs' heads, etc., have the bones taken out before cooking and are called boned turkeys, etc.

Bon

Good. The French cooks' usual response to an order, instead of the English " very well," or the American "all right".

Bondinettes Of Game

Minced game of any kind, seasoned, mixed with small proportion of bread crumbs, parsley; egg and broth beaten together to moisten the mince; baked in little paper cases; served with green peas.

Bonito

Southern sea fish of the Spanish mackerel family, sometimes found 3 or 4 feet in length; its principal food is the flying fish of southern waters. The flesh has a bluish tinge, and that of the large ones is rather coarse, but firm, and makes good and shapely steaks for broiling.

Bonito A La Provenc'Ale

Boiled in broth with littleflour, wine, onion and parsley in it. Liquor strained, thickened; capers added.

Box Vivant (Fr)

Good-liver; high-liver; a luxurious eater.

Borage

A garden herb; balm. A leaf or two at a time is used to top a punch or wine-cup.

Borders Of Rice, Etc

(See Boidure).

Bouchee (Fr)

Mouthful. Petites Bou-chees - .Little mouthfuls.

Bouchees Au Salpicon

Two rounds of puff paste, with some savory minced meat between, and baked.

Bouchees A La Reine

Small patties of the vol-au-vent sort, with a spoonful of minced chicken or other meat in sauce for the filling.

Bouchees A La Moelle

Small patties filled with marrow and a savory sauce of cream shallots, chives, etc.