Beurre de Crevettes a Froid

A flavouring for fish soups and sauces, Beurre de Crevettes a Froid (bur d’ kreh-vet ah fwah) is also used as a garnish for hors d’oeuvre and cold fish. 4 oz. cooked shrimps, peeled 4 oz. butter 1 tablespoon lemon juice 1 teaspoon salt Place the shrimps in a mortar and pound well until they … Read more

Beurre de Crustaces

A delicate, well-flavoured pink-coloured butter, Beurre de Crustaces (bur d’ crew-stah-say) is used to flavour and enrich fish sauces and soups, to stuff hard-boiled eggs, for canapes and as a sandwich spread. Shellfish butter is traditionally made in a large mortar, the shells of the shellfish pounded with the meat and the butter to a … Read more

Beurre d’Estragon

Beurrc d’Estragon (bur dess-trah-gawn) may be served as an accompaniment to grilled meats and fish, or used to enrich a sauce or soup. 4 oz. butter 1 tablespoon lemon juice to 3 tablespoons finely chopped fresh tarragon ½ teaspoon salt ½ teaspoon white pepper Cream the butter with a wooden spoon in a small mixing … Read more

Beurre Manie

A French culinary term, Beurre Manic (bur mahn-yay) refers to a paste mixture of equal parts of flour and butter which is one of the simplest and most satisfactory methods of thickening sauces, gravies and soups. To make beurre manie, in a saucer blend 2 tablespoons butter and 4 of flour together with a wooden … Read more

Beurre Marchand de Vins

Beurre Marchand de Vins (bur mahr-shawn d’ van) may be served zoith steaks, hamburgers or liver or used to enrich a brown sauce. 1 tablespoons finely chopped shallots 1 fl. oz. red wine 2 tablespoons brown stock 2 teaspoon salt :{ teaspoon white pepper 4 oz. butter 1 tablespoon chopped parsley juice of ‘, lemon … Read more

Beurre de Moutarde

Beurre de Moutarde (bur d’ moo-tard) may be served zuith kidneys, liver, steaks or grilled fish. It may also be used to enrich a sauce. 4 oz. butter 1 tablespoon prepared French mustard ½ teaspoon salt a teaspoon white pepper 2 tablespoons fresh chopped parsley or fresh mixed herbs In a small mixing bowl, cream … Read more

Beurre Nantais

Warm, thick and creamy, Beurre Nantais (bur NAWN-tay) is traditionally seryed with pike, although it is equally delicious served with any boiled, baked or grilled fish. This sauce should be served as soon as it has been made because it tends to become oily and to lose its creamy consistency if it is reheated. If, … Read more

Beurre Noir

Despite its name, Beurre Nov (bur nwahr) should never be black. To avoid it looking black, the butter should first be clarified. It may be served with eggs, boiled or sauteed fish, vegetables, chicken breasts or calf’s brains. 6 oz. butter 1 tablespoons chopped parsley 1 tablespoons wine vinegar or lemon juice ½ teaspoon salt … Read more

Beurre a l’Oeuf

Beurre a TOeuf (bur ah lerf) may be used as a sandwich spread, for canape’s, and to stuff hard-boiled eggs. 4 oz. butter 4 egg yolks, hard-boiled and sieved ½ teaspoon salt ½ teaspoon white pepper 1 to 2 tablespoons chopped fresh chives In a small bowl, beat the butter well with a wooden spoon … Read more

Besugo al Horno

BREAM BAKED WITH POTATOES An extremely decorative Spanish dish, Besugo al Horno (beh-zoo-goh ahl ohr-noh) makes an elegant main course for a lunch or dinner party. Serve it with a light white wine such as Pouilly-Fuisse, Alsatian Riesling, Petit Chablis or Moselle. 2 bream, each about 2 lb., cleaned but with heads and tails left … Read more

Beurres Composes

Beurres Composes (bur cum-poh-zay), or compound butters, are butters into which various flavourings have been beaten. The flavouring is either crushed, beaten, mashed, puree in a blender. or pounded in a mortar and then added to well-creamed butter. The mixture is then, in some cases, passed through a sieve. It is usually chilled so that … Read more

Beurre d’Ail

Use Beurre d’Ail (bur die) on grilled fish, steaks, lamb chops and canapes and to enrich sauces. Although the following recipe suggests the use of a pestle and mortar, you can crush the garlic in a garlic press and then mix it into well- creamed butter. The result, however, will not be as good, either … Read more

Beurre Bercy

An accompaniment to grilled meat and fish, Beurre Bercy (bur bair-see) may be served either spread on the meat or fish or separately. Ask your butcher to split a marrow bone in half and remove the marrow in one piece. 3 oz. beef marrow 2 tablespoons finely chopped shallots 6 fl. oz. white wine 3 … Read more

Beurre au Citron

A hot butter sauce, Beurre au Citron (bur oh see-travvn) is an excellent accompani-ment for boiled or grilled fish, asparagus and broccoli. This sauce should be served as soon as it has been made because hot butter sauces tend to turn oily and lose their creamy consistency when reheated. If you have to reheat this … Read more

Berry Torte

This American Berry Torte is a combination of crushed digestive biscuits and cream cheese with a topping of blueberries, loganberries, blackberries blackcurrants. The sugar must be adjusted according to the tartness of the fruit. The following recipe is for blueberries, but if you use other fruit, the quantity of water should be slightly increased. 3 … Read more

Beignets Souffles

Light, golden fritters, deep fried in oil, Beignets Souffles (bayn-yay soo-flay) look like puffy doughnuts. Dust with sugar and serve hot with jam sauce or syrup. 8 fl. oz. water 1 oz. butter 1 oz. flour 3 eggs 1 tablespoon sugar ½ teaspoon vanilla essence vegetable oil for deep frying raspberry jam or golden syrup … Read more


Probably the oldest liqueur and certainly one of the most renowned, Benedictine was first made in 1510 as a medicinal elixir by a Benedictine monk at the Fecamp monastery in Normandy. Today the secret of Benedictine’s composition is so closely guarded that only three people know the exact formula. Benedictine has a base of Cognac … Read more


Sometimes called bee balm, bergamot is a highly scented, North American herb of the mint family. The leaves and flowers of bcrgamot are used in salads. Bergamot leaves are also a popular flavouring for iced drinks. A hearty Norwegian soup, Bergens Fiskesuppe is an attractive combination offish and vegetables.

Bergamot Sauce

With its delicate sage and rosemary flavour, Bergamot Sauce is ideally served with roast pork. It makes an interesting alternative to the traditional apple sauce. 1 oz. butter shallots, finely chopped 1 tablespoon flour 4 fl. oz. white wine juice of i lemon 1 tablespoon chopped bergamot leaves 1 teaspoon salt ½ teaspoon white pepper … Read more

Bergens Fiskesuppe

A speciality of Bergen, Bergens Fiskesuppe (behr-gensk FEES-kch-soop-peh) is a flavourfulfish soup. 6 SERVINGS STOCK parsnip, roughly chopped carrots, scraped and roughly chopped 1 onion, sliced 1 potato, peeled and roughly chopped 1 teaspoon salt 6 peppercorns 1 tablespoon chopped parsley bay leaf celery stalks with leaves, chopped 2j lb. fish trimmings 5 pints cold … Read more

Berliner Eintopf

BERLIN STEW A tasty and satisfying stew, Berliner Eintopf (bair-LEE-nehr iNE-tohf) is an ideal way to use leftover meat. 4 SERVINGS 12 oz. butter 1 large onion, diced 3 potatoes, peeled and finely chopped 2 lb. fresh green beans, sliced into small pieces 2 carrots, scraped and diced 2 cabbage, cut into 4 wedges 15 … Read more

Beetroot in Orange Sauce

This dish must be served as soon as the beetroots have been mixed into the sauce, otherwise they will bleed and dilute the sauce, spoiling its colour and consistency. 1 lb. cooked beetroot, peeled H oz. butter 1 oz. orange juice 1 tablespoon grated orange rind juice of i lemon 2 teaspoon salt Cut the … Read more

Beetroot Pickles

Beetroot pickles make a good accompaniment to cold meats and other salads. Kept in the refrigerator in tightly covered jars, the pickles will keep for many weeks. ABOUT 3 PINTS 6 medium-sized beetroots cold water 12 fl. oz. wine vinegar 12 tablespoons dry mustard 1 teaspoon salt 9 oz. sugar 2 onions, sliced 2 teaspoons … Read more

Beetroot Piquante

An accompaniment to cold meats, chicken, veal and ham pie or cottage pie, Beetroot Piquante is served hot. The vinegar, sugar and seasoning give the beetroot a slightly sharp flavour which contrasts well with bland meats. 3 medium-sized beetroots, cooked and drained 5 teaspoons vinegar 2 teaspoons sugar 1 teaspoon salt 1 teaspoon black pepper … Read more

Beetroot in Sour Cream

An accompaniment for roast lamb or veal, Beetroot in Sour Cream is an easy dish to make. 6 beetroots, cooked, drained, peeled and sliced 4 fl. oz. sour cream 1 tablespoon horseradish sauce 1 teaspoons grated onion ½ teaspoon salt 2 teaspoon black pepper 1 tablespoon chopped chives 1 teaspoon fresh dill Put the sliced … Read more

Beignets d’Ananas

An easy-to-make dessert, Beignets d’Ananas (bayn-yay dah-nah-nah) is best made with fresh pineapple, although well- drained, canned pineapple slices may be substituted. 6 SERVINGS large pineapple 1 tablespoons sugar 2 fl. oz. 1 ½ cup kirsch or rum 4 oz. flour 1 egg plus 1 egg yolk 1 tablespoon vegetable oil 5 fl. oz. milk … Read more

Beignets au Fromage

Cubes of Gruyere cheese, dipped in a beer batter, deep fried and served piping hot, Beignets au Fromage (bayn-yay oh froh-mahj) is a delicious French hors d’oeuvre to serve with drinks. These beignets are also excellent cold. 4 oz. flour 2 teaspoon dry mustard ½ teaspoon salt 1 egg, lightly beaten 1 tablespoon vegetable oil … Read more

Beetroot and Orange Salad

This is a delicious salad of contrasting flavours, textures and colours. 6 medium-sized beetroots, cooked 2 large oranges 2 bunches watercress 4 tablespoons olive oil 1 ½ tablespoons wine vinegar 1 teaspoon prepared mustard :’, teaspoon dried tarragon 1 teaspoon salt 2 teaspoon sugar Peel and slice the beetroots into rounds. Grate the rind of … Read more


A brewed and fermented beverage made from malted barley or other starchy aereals, beer is flavoured with hops, the tiny blossoms of the hop vine. Malt beverages such as LAGER, STOUT, ALE and PORTER are classified as beer. Brewing and beer are as old as recorded history and were known to many ancient civilizations. In … Read more

Beer Soup

Unusual and creamy, this German Beer Soup may be served with croutons of fried bread or with slices of French bread. 1| pints lager or light beer 2 tablespoons sugar 4 egg yolks 4 tablespoons sour cream ½ teaspoon ground cinnamon ½ teaspoon salt a teaspoon black pepper Put the lager, or beer, and sugar … Read more


There are four main varieties of beetroot, which is the thick, fleshy root of a plant of the genus Beta. The white beetroot is the source of one-third of the world’s sugar production. The red, bulbous, garden beetroot is cooked and served as a vegetable and is also used in salads. Another variety of beetroot … Read more

Beetroot and Apple Salad

This wiusaal salad of raw, grated beetroot and apple, with a piquant horseradish dressing, may be served with other salads for a vegetarian meal or as an accompaniment to cold roast meat. 3 raw medium-sized beetroots 3 medium-sized cooking apples 2 oz. sultanas or raisins 1 tablespoon horseradish sauce 3 tablespoons vegetable oil 1 ½ … Read more

Beetroot, Boiled

Small beetroots have a better flavour than very large ones. To boil beetroots, wash them well in cold water to remove the soil. Be careful not to damage the skin and the roots or, when boiling, the beetroots will ‘bleed’ and lose their colour. Trim off the leaves but do not cut off the beard … Read more

Beetroot with Cream Sauce

Beetroot served in a cream sauce makes a good accompaniment to roast chicken and grilled //s//. 1 oz. butter 1 oz. flour 8 fl. oz. chicken stock small onion, finely chopped 1 teaspoon dried dill 2 teaspoon salt ½ teaspoon white pepper 4 fl. oz. single cream 6 medium-sized beetroots, cooked, peeled and sliced 1 … Read more

Beetroot and Onion Salad

This salad makes a refreshing and tasty accompaniment to cold meats, chicken or fish. 6 medium-sized beetroots, cooked and drained 2 tablespoons cider vinegar 5 tablespoons olive oil 2 cloves 1 teaspoon sugar .{ teaspoon salt ½ teaspoon black pepper 1 large onion, very thinly sliced and separated into rings Cool the beetroots, trim them … Read more

Beef Stew-I

1 / 1 I nnn An old-fashioned, rich, stew, this dish will improve in flavour if it is kept in the refrigerator for 24 hours and then reheated before serving. A filling main course for a winter dinner, it may be served with rice or thick rounds of crusty, country-style bread. 5 oz. sifted flour … Read more

Beef Stew-II

Marinated in wine and herbs and cooked with spices, this beef stew makes a tasty, one-dish main course. 2 lb. stewing steak, cut into 1-inch cubes 1 bay leaf 1 garlic clove, crushed 1 teaspoon salt ½ teaspoon freshly ground black pepper 8 fl. oz. red wine 2 tablespoons vegetable oil 10 fl. oz. beef … Read more

Beef Stock

There is really no substitute for a well-flavoured, home-made beef stock. It is an essential ingredient in many dishes, sauces and soups, and is simple to make. Although the stock takes a long time to prepare, a large quantity can be made at one time and then stored in a freezer for future use. Properly … Read more

Beef Stroganov

Created for a Russian nobleman at the end of the nineteenth century, Beef Stroganov is a pleasant, simple dish to serve for dinner. Although commercial sour cream can be used in this recipe, the most satisfactory results are obtained from fresh cream which is allowed to stand in a warm place for about 24 hours. … Read more

Beef Tea

Popular in the nineteenth century as a nourishing drink for invalids, Beef Tea went out of fashion when commercially prepared meat extracts and stock cubes became widely available. 1 lb. shin or leg of beef 1 pint cold water a teaspoon salt Chop the beef very finely. Place in a large jam jar or stone … Read more