"Bordeaux sauce." A sauce of demi-glace with shallots, red or white wine, butter, thyme, bay leaf, tarragon and bone marrow (e.g. entrecôte à la bordelaise).
Borage. An herbaceous perennial plant with brilliant, star-like, blue flowers used in salads, drinks, soups and stews, chopped into cream cheese, mayonnaise or egg salad, but care must be taken to use only the smallest leaves and chop very finely, or the hairs will irritate. The leaves have a slight flavour of cucumber and can be cooked in the same way as spinach while the flowers can be used in fritters. It is sometimes used to flavour pastry dough.
Borage. An herbaceous perennial plant with brilliant, star-like, blue flowers used in salads, drinks, soups and stews, chopped into cream cheese, mayonnaise or egg salad, but care must be taken to use only the smallest leaves and chop very finely, or the hairs will irritate. The leaves have a slight flavour of cucumber and can be cooked in the same way as spinach while the flowers can be used in fritters. It is sometimes used to flavour pastry dough.
Boston baked beans. White haricot beans (US: navy beans) flavoured with molasses and salt pork and baked in an earthenware marmite very slowly for many hours until it is a rich dark brown.
