Glossary B

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.

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

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

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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.

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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.

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