Glossary B
Bacasse is the French term for "Woodcock", a pigeon-sized game bird which lives in boggy woodland. Becasses are mostly cooked undrawn with only its gizzard removed. Ist entrails are considered a great delicacy. They are usually cooked stuffed with their gizzards or sauce made of mashed gizzards.
This is a most delicious bird when well cooked ; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose. They can be roasted on a skewer before a sharp fire for 10 to 15 minutes and when done, serve on the toast and a very little gravy: They may also be barded with thin slices of bacon over the breast, and served with a sauce of Fumet de Gibier.
Pronounced: beh-KAHSS
Latin: Scolopax rusticola
Gender: f
Language: French
Ethnicity: French
Most frequent country: France
See places: French food and cuisine
See foods and dishes: foie gras
Bibb Lettuce refers to a variety of butterhead lettuce with a soft texture and buttery flavor. Moreover, Bibb Lettuce refers to a variety of butter-head lettuce with soft, pliable green leaves that have a buttery texture and flavour and are smaller and darker than Boston lettuce leaves.
Bibb Lettuce is also known as Limestone Lettuce.
Brasserie is the French term for an informal restaurant where routine dishes and drinks are served every day of the week and open from the early hours to late night.