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* [[Beurre blanc]] – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
* [[Beurre blanc]] – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
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* [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] – Fresh butter kneaded with chopped parsley, pepper and lemon juice.<ref>Hering, p. 46</ref> |
* [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] – Fresh butter kneaded with chopped parsley, pepper and lemon juice.<ref>Hering, p. 46</ref> |
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* Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with ''raie'' ([[Skate (fish)|Skate]]).<ref>Fuller and Renold, recipe no. 81</ref> |
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* [[Beurre noisette]] – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
* [[Beurre noisette]] – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
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* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
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Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
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