Malaga (Port Wine). — A brown sauce prepared with
meat glaze, port wine and lemon juice, flavoured
with shallots and cayenne.
Maltaise. — Veloute sauce with chopped parsley,
shallots and mushrooms, diluted with sherry wine,
flavoured with lemon juice and finely shredded
orange peel.
Marchand de Vin. — Demi-glace, reduced with fried
shallots, claret, and meat glaze.
Marguery. — White fish sauce, blended with oyster
puree and finished with cream.
MaPiniePe. — White wine sauce with finely chopped
herbs, shallots and fish essence.
Matelote Blanche. — A white fish sauce with mush-
room juice, white wine and button mushrooms,
flavoured with savoury herbs.
Matelote Bpune. — A red wine sauce, reduced with
fish essence, mushroom liquor and anchovy essence.
Maximilian. — Tartare sauce with tomato pulp and
finely chopped tarragon leaves to flavour.
Mayonnaise. — A cold sauce composed of yolks of
eggs, salt, pepper, salad oil and vinegar ; a little
cold bechamel sauce or cream is sometimes added
as foundation.
Medieis. — B£arnaise flavoured with tomato puree
and very little red wine.
Melba. — Chopped shallots cooked in chablis, reduced
in tomato sauce, and thickened with egg-yolks,
finished like hollandaise.
Menthe (Mint). — Consists of vinegar, chopped green
mint leaves and moist sugar to flavour.
MiPabeau. — Veloute sauce with pounded garlic,
chopped parsley, lemon juice, and a liaison of
butter and meat extract.
SA UCES
53
Miroton. — Demi-glace blended with finely minced,
blanched, and fried onions, tomato sauce, vinegar
and mustard to flavour.
a la Moelle (Beef Marrow). — Espagnole sauce
flavoured with fried shallot, mixed with blanched
beef marrow cut in thin slices, chopped parsley,
vinegar and cayenne to taste.
MoPnay. — Bechamel enriched with egg-yolks and
grated cheese.
aux Mollies (Mussel) . — Hollandaise sauce with
cooked mussels.
Mousseline. — A very light froth-like sauce, holland-
aise whisked with double cream. Other mousseline
sauces are made with tomato or spinach foundations.
Moutarde (Mustard). — Melted butter or bechamel
sauce, mixed with prepared mustard.
Nantua. — Bechamel reduced with fish essence and
finished with crayfish butter.
Napolitaine. — A brown sauce with finely minced
ham, claret, currant jelly, and grated horseradish,
flavoured with shallots, bay-leaf, thyme, and cloves,
Ni§Oise. — Demi-glace blended with concentrated
Italian tomato puree.
Noisette. — Hollandaise sauce mixed with based,
pounded, and sieved hazel nuts, finished with
double cream.
Nonpapeille. — Hollandaise sauce enriched with
crayfish or lobster butter, mixed with chopped
lobster meat, mushrooms, hard-boiled whites of
eggs, and truffles.
NOPmande. — A white fish sauce, thickened with egg-
yolks, fresh butter and cream, flavoured with
lemon juice and essence of fish.
Nopvegienne (Norwegian). — A cold sauce, prepared
with hard-boiled egg-yolks (passed through a sieve) ,
yolks of fresh eggs, salt, pepper, prepared mustard,
oil and vinegar, mixed with finely chopped herbs.
aux Olives. — A brown sauce with stoned or turned
olives, flavoured with lemon juice ; served with
ducks, fowls and beef.
aux CEufs (Egg). — A white sauce with hard-boiled
eggs finely chopped.
Oignon (Onion). — A white sauce with minced and
blanched onions, seasoned with nutmeg, salt and
pepper ; served with rabbit or mutton.
Oseille (Sorrel). — Gravy or demi-glace sauce with
finely chopped blanched sorrel leaves ; served with
fish, veal or fowls, etc.
Page 28
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Malaga (Port Wine). — A brown sauce prepared with
meat glaze, port wine and lemon juice, flavoured
with shallots and cayenne.
Maltaise. — Veloute sauce with chopped parsley,
shallots and mushrooms, diluted with sherry wine,
flavoured with lemon juice and finely shredded
orange peel.
Marchand de Vin. — Demi-glace, reduced with fried
shallots, claret, and meat glaze.
Marguery. — White fish sauce, blended with oyster
puree and finished with cream.
MaPiniePe. — White wine sauce with finely chopped
herbs, shallots and fish essence.
Matelote Blanche. — A white fish sauce with mush-
room juice, white wine and button mushrooms,
flavoured with savoury herbs.
Matelote Bpune. — A red wine sauce, reduced with
fish essence, mushroom liquor and anchovy essence.
Maximilian. — Tartare sauce with tomato pulp and
finely chopped tarragon leaves to flavour.
Mayonnaise. — A cold sauce composed of yolks of
eggs, salt, pepper, salad oil and vinegar ; a little
cold bechamel sauce or cream is sometimes added
as foundation.
Medieis. — B£arnaise flavoured with tomato puree
and very little red wine.
Melba. — Chopped shallots cooked in chablis, reduced
in tomato sauce, and thickened with egg-yolks,
finished like hollandaise.
Menthe (Mint). — Consists of vinegar, chopped green
mint leaves and moist sugar to flavour.
MiPabeau. — Veloute sauce with pounded garlic,
chopped parsley, lemon juice, and a liaison of
butter and meat extract.
SA UCES
53
Miroton. — Demi-glace blended with finely minced,
blanched, and fried onions, tomato sauce, vinegar
and mustard to flavour.
a la Moelle (Beef Marrow). — Espagnole sauce
flavoured with fried shallot, mixed with blanched
beef marrow cut in thin slices, chopped parsley,
vinegar and cayenne to taste.
MoPnay. — Bechamel enriched with egg-yolks and
grated cheese.
aux Mollies (Mussel) . — Hollandaise sauce with
cooked mussels.
Mousseline. — A very light froth-like sauce, holland-
aise whisked with double cream. Other mousseline
sauces are made with tomato or spinach foundations.
Moutarde (Mustard). — Melted butter or bechamel
sauce, mixed with prepared mustard.
Nantua. — Bechamel reduced with fish essence and
finished with crayfish butter.
Napolitaine. — A brown sauce with finely minced
ham, claret, currant jelly, and grated horseradish,
flavoured with shallots, bay-leaf, thyme, and cloves,
Ni§Oise. — Demi-glace blended with concentrated
Italian tomato puree.
Noisette. — Hollandaise sauce mixed with based,
pounded, and sieved hazel nuts, finished with
double cream.
Nonpapeille. — Hollandaise sauce enriched with
crayfish or lobster butter, mixed with chopped
lobster meat, mushrooms, hard-boiled whites of
eggs, and truffles.
NOPmande. — A white fish sauce, thickened with egg-
yolks, fresh butter and cream, flavoured with
lemon juice and essence of fish.
Nopvegienne (Norwegian). — A cold sauce, prepared
with hard-boiled egg-yolks (passed through a sieve) ,
yolks of fresh eggs, salt, pepper, prepared mustard,
oil and vinegar, mixed with finely chopped herbs.
aux Olives. — A brown sauce with stoned or turned
olives, flavoured with lemon juice ; served with
ducks, fowls and beef.
aux CEufs (Egg). — A white sauce with hard-boiled
eggs finely chopped.
Oignon (Onion). — A white sauce with minced and
blanched onions, seasoned with nutmeg, salt and
pepper ; served with rabbit or mutton.
Oseille (Sorrel). — Gravy or demi-glace sauce with
finely chopped blanched sorrel leaves ; served with
fish, veal or fowls, etc.