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Page:Mrs Beeton's Book of Household Management.djvu/1853

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1663
GLOSSARY OF CULINARY TERMS

Lyonnaise (á la) (Fr.). Lyonese style. As a garnish it generally signifies that shredded onion (fried) 'has been introduced as the principal ingredient.

Macaroni (It.). Thisisa peculiar paste prepared from flour and manufactured into tubes. It is an Italian invention. The name is said to be derived from a Greek word, meaning the blessed bread, in allusion to the ancient custom of eating it at feasts for the dead.

Macaroons. Sweet biscuits made of almonds, sugar and the white of eggs.

Macedoine (Fr.). A mixture of various kinds of vegetables or fruits, cut in even-shaped discs. The name is also applied to a collection of ripe fruit imbedded in jelly and set in a mould, or a fruit salad flavoured with liqueurs and syrup.

Macéon (Fr.). A French wine grown in the neighbourhood of the town Macon.

Madeleine (Fr.). Small cakes or biscuits well known throughout France. Also the name of a pear.

Madére (Fr.). Madeira wine. A Spanish wine very often used in cooking.

Maigre (au) (Fr.). A dish without meat. Applied to Lenten dishes.

Maintenon. Name of the Marchioness Frangoise d'Aubigne; born died 1719; a great patroness of cooks, a born admirer of fine cooking. Several dishes are called "à la Maintenon," usually signifying some thing broiled in a paper case. The dish " Côtelettes de veau à la Maintenon" is said to have been invented by this lady, who was Louis XIY's favourite, and did all in her power to tempt the tailing appetite of the King when he was advanced in

Maitrank (Ger.). (May Drink.) A delicious beverage, originally consumed in Germany—made of Hock or other white wine which is flavoured with woodruff, lemon, bay-leaves and sugar.

Maitre d'Hôtel (a la) (Fr.). Hotel stewards' fashion. The name of a flavour ing butter, mixed with chopped parsley and seasoned with lemonjuice, pepper and salt; served on grilled meats. Dishes named Maitre d'Hotel are usually composed of food quickly and plainly prepared, parsley being the principal flavouring.

Maitre d'Hotel Sauce. A white sauce containing chopped parsley.

Marabout (Fr.). A very large coffee-pot.

Maraschino. Marasquin (Fr.). A delicately flavoured white liqueur, distilled from a species of cherry, grown in Dalmatia, used for flavouring jellies and ices.

Marcassin (Fr.). Grice (Eng.). Young wild boar, generally cooked whole.

Marée (Fr.). A fresh seafish i.e., seafish which is sold quite fresh.

Marinade (Fr.). A preparation of oil, herbs, vinegar, etc., in which fish or meat is soused or pickled.

Marquer' (Fr.). To prepare and arrange in a stevrpan a piece of meat for cooking.

Marsala (It.). A wine similar to Madeira, but made from a mixture of different grapes; named after a town in Scilly.

Marzipan (Ger.). Delicate German dessert dainties made from almond paste.

Masquer (Fr.). To sauce a dish which is ready for serving; also to mask the inside of a mould with savoury jelly, chaudfmid sauce or forcemeat, when required for entrees.

Massepan (Fr.). A French dessert pastry.

Maté. A Paraguayan tea. Its real name is Yerba de Maté; it consists of the powdered leaves of a South American species of holly and green shoots of plants. This beverage has long been known to the of South America.

Matelote (Fr.). A marine dish; a rich fish stew with wine and herb flavouring. Usually prepared from fresh -water fish carp, tench, pike, eel, etc.