Parsley, thyme, bay leaf, garlic tied into a bundle and added to stocks for flavoring. Small puff-paste patty. Bouilli Fresh boiled meat, usually beef. Broth or stock made of veal, beef or chicken. Braise To brown meat or vegetable in a small amount of fat to keep juices within.
Cooking is finished in a small amount of liquid in a covered pot on top of the stove or in the oven.
Breading To roll in flour, eggs, and bread crumbs before cooking. Also called tri-system. Brider To tie meats, poultry, fish and vegetables with a string before cooking. A light egg and yeast breakfast pastry. Meat broiled and served on a skewer.