Braised Wild Duck with Black Kale
Whole wild mallard browned over a prosciutto and vegetable soffritto, then braised and served with black kale finished in its juices.
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Bread and Chocolate Pudding
A cold, softly aerated chocolate bread pudding cooked in a water bath.
Bread and Raisin Pudding with Chocolate Caramel Sauce
Baked bread, raisin and egg pudding topped with a hot brown-sugar milk and chocolate sauce.
Breadcrumb Soup with Egg and Parmesan
A simple broth soup thickened with fine dry breadcrumbs and finished with egg and Parmesan.
Breadcrumb-Topped Long Macaroni
Long macaroni finished in milk sauce with Gruyere, butter and Parmesan, heaped in a dish and browned under a complete breadcrumb covering.
Breaded Artichoke Cutlets with Balsamella
Lightly boiled artichoke slices covered in thick Parmesan balsamella, chilled, then coated in egg and breadcrumbs and fried.
Breaded Grilled Pigeon
Flattened pigeon halves briefly seared, coated with egg, butter and breadcrumbs, then gently grilled.
Breaded Liver, Tongue and Gruyere Skewers
Twelve small skewers of cooked chicken liver, salted tongue and Gruyere covered with thick balsamella, crumbed and fried.
Breaded Smoothhound with Parmesan
Thin smoothhound steaks rested in egg, coated with Parmesan, garlic and parsley breadcrumbs, then fried and served with lemon.
Brigidini Anise Wafers
Very thin crisp Tuscan anise wafers made from a firm egg-and-sugar dough pressed in a flat wafer iron.
Broccoli and Aubergine with Potato
Aubergine, potato, cabbage and broccoli cook with onion and coriander until tender. Couscous and sesame oil are folded through before serving.
Broccoli and Bean Sprout Salad
Cooked, chilled bean sprouts are tossed with broccoli, cabbage and radish in a ginger and garlic vinaigrette.
Broccoli and Rice Bites
Cooked rice and short noodles are combined with ginger, chilli, radish and feta on golden baked filo bases. Small steamed broccoli florets finish the bites.
Brodo
A gently simmered meat broth, strained clear for soups and other preparations.
Broiled Chicken Liver and Bacon Skewers
Chicken liver and bacon pieces broiled on skewers and served over toast with herb butter.
Broiled Devilled Haddock
Documentary adaptation of printed No1671; source timings are guides, with actual output and safe endpoints to be measured.
Broiled Halibut with Anchovy Butter
Three thick halibut steaks broiled and finished with a separately prepared lemon-anchovy butter.
Broiled Sirloin Steaks with Maître d'Hôtel Butter
Two broiled sirloin steaks finished with a cool lemon-herb butter.
Broiled Spanish Mackerel
One split broiled mackerel with paprika and light butter finish, no bacon.
Broiled Weakfish with Maître d'Hôtel Butter
Split broiled weakfish with a light parsley-chervil-lemon butter.
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Brown-Sugar Breakfast Rusks
Plain brown-sugar biscuits baked as two loaves, rested overnight and sliced for a second toasting.
Brussels Sprouts
Buttered whole Brussels sprouts.
Brussels Sprouts with Brown Butter
Brussels Sprouts with Brown Butter