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
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.
Bryndzove Halusky refer to potato dumplings which is the national dish of Slovakia.Bryndzove Halusky is usually served with a sauce of sheep’s cheese and bacon fat.
It is said that if 100 people in Slovakia will be asked which is one and only one Slovak traditional dish, mostly or 90 of the 100 will say "Bryndzove Halusky" referring to small dumplings made of potato dough with sheep cheese and topped with scrambled bacon.