Definition of Bouchees

1. bouchee [n] - See also: bouchee



Bouchees Pictures

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Lexicographical Neighbors of Bouchees

botulinus
botulinus toxin
botulinuses
botulism
botulism antitoxin
botulism toxin
botulismotoxin
botulisms
botulogenic
boubas
boubou
boubous
bouche
bouche de tapir
bouchee
bouchees (current term)
bouches
boucle
boucles
bouderie
bouderies
boudin
boudins
boudoir
boudoirs
bouffage
bouffages
bouffant
bouffant cap
bouffant caps

Literary usage of Bouchees

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"Make some puff paste; give it six turns; cut out 18 bouchees with a fluted cutter 2 inches in diameter ; put them on a baking- sheet, and let them rest on ..."

2. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by Mrs N K M Lee, N. K. M. Lee (1832)
"bouchees DE MONSIEUR. Pound a stielt of vanilla with two ounces of ... bouchees PETITES, A LA REINE. The same as above, only the paste must be cut thicker, ..."

3. The Dessert Book: A Complete Manual from the Best American and Foreign (1872)
"bouchees WITH GREENGAGES. —bouchees WITH PEACHES.—bouchees WITH ORANGES. ... These, and all other bouchees described in this chapter, are intended to be ..."

4. The Royal English and Foreign Confectioner: A Practical Treatise on the Art by Charles Elmé Francatelli (1862)
"bouchees de Dames. bouchees with Apricots. Bouche'es with Green Apricots. ... bouchees with Greengages. Bouchers with Peaches. bouchees with Oranges. ..."

5. The Cook and Housewife's Manual: Containing the Most Approved Modern by Christian Isobel Johnstone (1828)
"Caramel Basket of Bon-bons, containing Mottoes, &c. Preserved Pine, Melon, or Cucumber. bouchees des Dames. I Tartlets. and also Liqueurs. Ham in Jelly. ..."

6. Cold Dishes for Hot Weather by Ysaguirre, La Marca (1896)
"DUCHESS bouchees Mix equal parts of curry-powder, powdered truffles, bread crumbs, and browned flour; add the yolk of a hard-boiled egg, grated rind of half ..."

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