Lemon solid, a milk jelly citronizod, 263
Lettuce, cabbage, for salad, 354 ; forpurdo
and soup, 311 ; lambs’, corn salad, 354
Ling (fish), 548
Liqueurs, varieties of, 622
Livers, soup (of fowls) ii la Camerani,
200
Lobster, preparations, 558 ; sauce, 250,
252
Loin and loins, 078
Longuei, Catalan, a roll filled with force-
meat, 215
Love wells, 417
Lyons sauce, 246
Macaroni, general description of, 106, 388 ;
with cream or milk, 388 ; cheese, 388 ;
gratinated, 388 ; soup, 163
Macarons, French for ‘ macroons,’ 370
Macedoine of apricots, peaches, apples,
269
Mackerel, boiled, 534 ; broiled, 535 ; fillets
of, 530 : goosebciTy sauce for, 555
Macroons, 370, 413 ; Swedish, 413
Madeleines (cakes), definition, 370 ; of
Comraorcy, 409
Madras curry powder, 201, 220
Maids of honour, llichmond, in Surrey,
dariolcs, 369
JIaitro d'hotcl butter, 251 ; cold maitre
d’hotol sauce, 251 ; warm maitrc d’hOtcl
sauce, 251 ; maitre d’hotcl dishes, sec
251 for definition
Maize, or Indian corn, meal of, 375
Malay or Ceylon curry, 222
Mango chutnee, 219
Manioc, latropha or lauipha manihot.
tubers yielding tajsioca, Ciissava, and
cassareep, 314
Maple, sap, wine, and sugar, 021
Maraschino di Zara, 623
Marigolds (cakes), 418
Marinades in general, 231 ; various, 258 :
for mock venison, 462
Marjoram, aromatic herb, 96
Marrow, of bones, 425 ; vegetable, a
gourd, 338
Marsala wine, 616
Massepain, definition, 370
Matelote sauce, 247 ; Normandc ragout,
527
Mayonnaise sauce, 257 ; green orravigotc,
253 ; red or coral, savoury jelly, 258
Mazarines, chap, li., p. 579
Measuring, apparatus for, 59
Meat, constituents of, ;is sources of
culinary educts, 122 ; extract of, dis-
covery by Louis Proust, 112 ; laroportion
to bones in various animals used for
food, 125 ; fat of, 126
Meat bread, 381
Mecca loaves, 409
Medina loaves, 410
Melted butter, butter sauce, 225, 242 ;
derived sauces, 252
Menu, or bill of fare, 648
Meringues, definition, 370, 411; com-
pound, with and without starch,
pp-osses a la Parisienne, 411
Milk, preparations of, chap, liv., p. 597 ;
cream, Phoenician or Devonshire, 597 ;
yourt, 598 ; curds and whey, 598 ; sour
milk, 600 ; mare’s milk and kumys,
601 ; peptonized milk, 603 ; junkets
and sillabubs, 604
Mille feuUlcs cake, 413
Mince -pies, definition, 370; as small
pastry, 419
Mincing, general effect, 056; machine,
rotatory, or sausage-machine, use of
in kitchen and camp, 656
Mint, aromatic herb, 97
Mirepoix for braising, 232
Jlirletons, definition, 370
Mirlitons, 415
Mock-crab toast, 607 ; mock-turtle soup
(calf’s head), 208
Mullay Koer.iy, Hindostanoe vegetable,
360
Molluscs, preparations of, chap, xlix.,
p. 558
Morels, edible fungi, 299
Moringakai, Hindostanoe vegetable,
800
Mousselinc (i)riochc), 370
Moussorons, edible fungi, various, 298
Mucka Cholum, or Uoota (maize in Hin-
dostanoo), 360
Mullet, gray, 547 ; rod, various prepara-
tions, 547 ; woodcock of the sea, edible
trail, 547
Mulligatunny, origin, 198 ; preparation
I of, milk of almond in, 199
Murajna, or sea-eel, 649
6g6
THE SPIRIT OF COOKER!
JlusUrooms, in guncral, 2<J7 ; synonym
champignons, 297 ; frying in butter,
298 ; uses of, 297 ; ketchup, 259
51 ussel sauce, 254
Slusaels in farce gratinated, ii la Uorde-
laiae, 500
Mussel-ham, the great ham-mussel and
shell (Pinna), 501
Slustard, origin, 230
Page 448
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon solid, a milk jelly citronized, 263 Lettuce, cabbage, for salad, 354 ; for purée and soup, 311 ; lambs’, corn salad, 354 Ling (fish), 548 Liqueurs, varieties of, 622 Livers, soup (of fowls) à la Camerani,
Lobster, preparations, 558 ; sauce, 250,
Loin and loins, 078
Longuet, Catalan, a roll filled with forcemeat, 215 Love wells, 417 Lyons sauce, 246
Macaroni, general description of, 106, 388 ; with cream or milk, 388 ; cheese, 388 ; gratinated, 388 ; soup, 163 Macarons, French for ‘ macroons,’ 370 Macedoine of apricots, peaches, apples,
Mackerel, boiled, 534 ; broiled, 535 ; fillets of, 530 : gooseberry sauce for, 555 Macroons, 370, 413 ; Swedish, 413 Madeleines (cakes), definition, 370 ; of Commercy, 409
Madras curry powder, 201, 220 Maids of honour, llichmond, in Surrey, dariolcs, 369
maître d'hôtel butter, 251 ; cold maître d'hôtel sauce, 251 ; warm maître d'hôtel sauce, 251 ; maître d'hôtel dishes, sec 251 for definition
Maize, or Indian corn, meal of, 375 Malay or Ceylon curry, 222 Mango chutnee, 219
Manioc, latropha or lanipha manihot.
tubers yielding tapioca, Ciissava, and cassareep, 314
Maple, sap, wine, and sugar, 021 Maraschino di Zara, 623 Marigolds (cakes), 418 Marinades in general, 231 ; various, 258 : for mock venison, 462 Marjoram, aromatic herb, 96 Marrow, of bones, 425 ; vegetable, a gourd, 338 Marsala wine, 616 Massepain, definition, 370 Matelote sauce, 247 ; Normandc ragout,
Mayonnaise sauce, 257 ; green or ravigote, 253 ; red or coral, savoury jelly, 258 Mazarines, chap, li., p. 579 Measuring, apparatus for, 59 Meat, constituents of, ;is sources of culinary educts, 122 ; extract of, discovery by Louis Proust, 112 ; proportion to bones in various animals used for food, 125 ; fat of, 126 Meat bread, 381 Mecca loaves, 409 Medina loaves, 410
Melted butter, butter sauce, 225, 242 ;
derived sauces, 252 Menu, or bill of fare, 648 Meringues, definition, 370, 411; compound, with and without starch, grosses a la Parisienne, 411 Milk, preparations of, chap, liv., p. 597 ; cream, Phoenician or Devonshire, 597 ; yourt, 598 ; curds and whey, 598 ; sour milk, 600 ; mare’s milk and kumys, 601 ; peptonized milk, 603 ; junkets and sillabubs, 604 Mille feuilles cake, 413 Mince -pies, definition, 370; as small pastry, 419
Mincing, general effect, 056; machine, rotatory, or sausage-machine, use of in kitchen and camp, 656 Mint, aromatic herb, 97 Mirepoix for braising, 232 Mirlitons, definition, 370 Mirlitons, 415
Mock-crab toast, 607 ; mock-turtle soup (calf’s head), 208
Mullay Kociry, Hindostanoe vegetable,
Molluscs, preparations of, chap, xlix., p. 558
Morels, edible fungi, 299 Moringakai, Hindostanoe vegetable,
Mousselinc (i)riochc), 370 Mousserons, edible fungi, various, 298 Mucka Cholum, or Boota (maize in Hindostanoo), 360
Mullet, gray, 547 ; rod, various preparations, 547 ; woodcock of the sea, edible trail, 547
Mulligatunny, origin, 198 ; preparation I of, milk of almond in, 199 Murajna, or sea-eel, 649
696
Mushrooms, in guncral, 297 ; synonym champignons, 297 ; frying in butter, 298 ; uses of, 297 ; ketchup, 259 Mussel sauce, 254
Mussels in farce gratinated, à la Bordelaise, 500
Mussel-ham, the great ham-mussel and shell (Pinna), 501 Slustard, origin, 230