Glossary B

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Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions and garlic, coated in a tomato sauce.

Beurre fin is a French butter that is made with pasteurized cream and kneaded; 30 percent frozen cream may be added.

Beurre de baratte is a French butter that is churned rather than blended.

Beurre allege refers to French butter that contains between 41 and 65 percent milk fat, with the addition of water and other substances including cornstarch.

Boucherie is a French word for butcher’s shop

Boucherie is pronounced "boo-sheh-ree"
Description: butcher’s shop

Braiser pan is a type of pan that is made specifically for braising foods.

  1. Braten
  2. Bohnen
  3. Bouchonne
  4. Boniatos