The new practical cookery guide

Lorgnette — Rolled, done en brochette, and grilled, tomato sauce apart. Louis X V. — Lobster farced fillets, poached, vin blanc sauce over, sliced lobster and truffe on top. Lyonnaise — Baked with fines herbes, onions, white wine vinegar, lie butter, and sauced over. Mâconnaise — Poached with Macon wine and eschalots, liquor reduced and lie with brown fish sauce and fresh butter, small button mushroom garnish . Magny — Baked with butter and lemon juice. Malesherbes — Poached, sliced lobster and truffe on fillets, shrimp sauce over and salamandered. 154 The New Practical Cookery Guide. Manchester — As vin blanc, mixed with. Soubise. Manon — Farced paupiettes poached, served on Duchesse croustades, vin blanc sauce over, pointes garnish. Mantina — Poached fillets, liquor reduced, mixed with Italienne sauce and fines herbes, on fillets. Mar celle — Poached, vin blanc sauce over, garnished with coquilles of oyster, gratines. Marchand de Vin — Poached with claret and eschalots, liquor reduced, lie with fresh butter, fines herbes over fish. Marechale — Flat fillets farced, truffles over, vin blanc sauce, soft roe and pointes garnish. Marguery I. — Poached, vin blanc sauce with shrimps and mushrooms and mussels, gratines. Marguery II. — Poached, Hollandaise sauce over and salamandered. Marie — Salpicon of fillets of soles and cream, sauce served in cucumber croustades and gratines. Marinette — Poached, vin blanc sauce mixed with puree of aubergine, served on aubergine fonds. Mariniere — Poached, vin blanc sauce, mussels and fines herbes. Marquise — Poached, served on bordure of marquise potatoes, shrimps over, salmon quenelles, truffle, and shrimp garnish. Mascotte — Farced paupiettes served in cocottes or timbales, quenelles and truffes, Normande sauce over. Mathilda — Poached, vin blanc sauce mixed with puree of onions ; cucumber a la creme garnish. Poissons (Fish). Menagere I. — Poached with claret and fines herbes in china fish dish, liquor, reduced and lie with butter kneaded with cornflour, served over. Menagere II. — Poached white wine sauce with julienne of carrots and truffe and fines herbes, fleurons round. Meuniere — Scored, seasoned, floured, sauteed with butter and little oil, served with beurre noisette and juice of lemon, chopped parsley, lemon round. Mexicaine — Flat fillets farced with puree of mushrooms and fish farce, Aurore sauce over with pimentoes. Mignon — Poached with white wine, fines herbes and dice of tomatoes, lie fish veloute, fleurons round. Mignonnette — Cut into strips, floured, and fried as whitebait. Mimi — Poached, served on spaghetti, sliced lobster, chablis sauce. Minerve — Baked with fines herbs and dice of tomatoes, lie butter, served with anchovy fillets over, Parisian potatoes. Minute (a la) — As Meuniere. Mirabeau — Poached, G-enevoise and anchovy butter, anchovy fillets and tarragon over. Miramar — Fillets Meuniere served on rice pilaff, sliced aubergines saute round, beurre noisette over. Mogador — Farced, crumbed and grilled, supreme sauce with oysters and shrimps round. Moina — Poached with claret, Chambord sauce over, sauteed mushrooms and morels round. 156 The New Practical Cookery Guide. Monaco — Poached, Aurore sauce and fines herbes with oysters over, croutons round. Moncey — Poached, Normande sauce with mussels over, tomato sautes round. Montahanais — Poached, Normande sauce with puree of salsify, served on puree of artichoke.