Glossary B

Deutsch: Bottarga / Español: Botarga / Português: Bottarga / Français: Boutargue / Italiano: Bottarga

Bottarga in the food context refers to a delicacy made from the salted and cured roe (Fish eggs) of grey mullet or Tuna. This product is especially popular in Mediterranean countries such as Italy, particularly in Sardinia and Sicily, and is also enjoyed in other regions like Spain and parts of North Africa. Bottarga is often compared to caviar but has a distinct texture and a rich, briny flavour.

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Bottiglia is the Itlian word for bottle

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Bou'neschlupp refers to Luxembourg's Green Bean Soup made from sliced wax beans, potatoes, chopped onions and bacon and sour cream. Mettwurst may also be aded if desired. Bou'neschlupp is served as an appetizer. Wax bean is a type of French bean with yellow waxy pods.

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Bouc refers to baby shrimp or a name for prawn in Charentes.

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Bouchee refers to a very small patty which is made of pastry and filled with creamed meat or fish

Bouchee a l'americaine refers to small light pastries or vol-au-vents filled with a salpicon of lobster, crayfish or monkfish and then sealed with a small slice of lobster.

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Bouchee au chocolat is referring to chocolate petit fours

Bouchee au chocolat is a French word pronounced as "boo shay oh shoh-koh-lah"

- Bouchee de fruits de mer : Bouchee de fruits de mer refers to small light pastries or vol-au-vents filled with a mixture of sauteed mushrooms and shellfish bound with a white wine sauce.

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Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm.

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Bouchees is a French term which means small puff pastry cases.

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