Bechamel (bay-sham-ayl).--A sauce made with white stock and cream or
milk-named from a celebrated cook.

Biscuit Glace (bis-kue-ee glah-say).--Ice cream served in glaced shells,
sometimes in paper cases.

Bisque.--A thick soup usually made from shellfish or game; also, an ice
cream to which finely chopped macaroons have been added.

Bouchees (boosh-ay).--Small patties; literally, a mouthful.

Boudin (boo-dang).--A delicate side dish prepared with forcemeat.

Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme,
and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied
firmly together and used as flavoring in a soup or stew. Arranged in
this way, the herbs are more easily removed when cooked.

Cafe au Lait (ka-fay o lay).--Coffee with milk.

Cafe Noir (ka-fay nooar).--Black coffee.

Canapes (kan-ap-ay).--Small slices of bread toasted or sauted in butter
and spread with a savory paste of meats, fish, or vegetables. They are
served either hot or cold as an appetizer or as a first course for lunch
or dinner.

Canard (kan-ar).--Duck.