Gancel's culinary encyclopedia of modern cooking

Maison d’Or, Braised. Mad-sa, gar. w. slices of fo-gras, saute, cock’s combs and Kidneys, truf. Dec. ch-quen. Mancini, S'tuf. salpicon macaroni w. fo-gras and truf braised, supr-sa. Mornay glazed. Marcel, Saute, mu. and pot. an dice, moisten whitewine, fi-herbs, gar. art. bottom, fil. w. chestnut puree. Marchand, Saute w. curry, moisten w. cream and grated horseradish, gar. w. fried bananas. Marechale, Stuf w. lamb sweet breads calf’s brains, mu. thicken, braised, gar. w. cock’s combs and kidneys, ch-quen, supr.-sa. — 277 — Marengo, Saute in oil moisten w. brandy or white wine pounded tom. mu. olive, truf. little garlic, gar. w. eggs fried in oil and trussed crawfish. Margot, Stuf. w. ch. fo-meat mousseline, w. puree of al¬ monds. Braised, gar. w. ch-quen w. pistachio butter, another w. crawfish butter. Supr-sa. w. milk of al¬ monds. Marguerite, Braised, gar. w. ch. fo-meat mousseline dec. w. daisies, made in tongue and point of truf. in center gar. w. asp-tips, sup-sa. w. truf. Marie-Antoinette, Braised, gar. w. asp-tips, mu-head artbottom saute, green peas , small Parisienne pot. Cov. w. bread crumbs polonaise, gravy w. taragon. Marie Louise, Stuf. Pilaf rice, w. mu. and truf. braised, all-sa, gar. w. art-bottom, fil w. braised lettuce. Marigny, Saute, moisten white- wine, gar. w. art. bottom fil. w. peas and string beans pot. fondante. Mariveaux, Braised white, gar. (See ch. Toulouse), crust heart shaped fil. w. fo-gras puree and slice of truf, on top. Marseillaise, Saute in oil w. green pep. pounded tom. garlic and fiherbs. Maryland, Carved, or take out all the bones, sea. dip. in milk and flour, or breaded English style fried in butter or bacon fat, cream-sa. gar. w. corn fritters, hominy croq. and sliced fried bacon on top. Mascotte, Saut'6, w. art-bottom, pot. and truf. cut in dice, moisten w. meat juice. Mathilde, Saute w. sliced onions and fancy cucumbers moisten w. brandy and th. cream. Mayaguez, Saute, w. green and sweet peppers, sliced mu. meat juice, fi-herbs. Melba, Roasted 10 minutes. Put in cocotte w. ch. broth, carrots, turnips, celery leek„rice, sea, close, let cook. Served natural. Mexicaine, Braised or saute, gar. w. stuf. green and sweet pep. fil. w. risotto, italienne-sa. w. mexicaine pep. mu. and frijoles. Same w. cooked sliced breast. Mikado, Saute, w. curry, stachy, pounded tom. truf. in dice, moisten gravy. — 278 — Milanaise, Boneless, sea. bread crumbs and cheese, fried in butter, gar. and sa. facultative. Minute,, Carved, saute w. shallots, ch.-glace, fin-herbs, pot. bataille. Mireilie, Saute in oil. Put' in mould w. rice and saf¬ fron, veal juice, cooked 30 minutes, unmould, tom. sa. around, gar. w. small patties made w. Duchesse pot. fil. w. pounded tom. Mode du Sud “Southern style” Split in half rolled in flour, fried, moisten cream, gar. w. corn fritters and slices of cooked salt pork fried. Monaco, Braised, supr. sa. w. truf. gar. w. braised sweet¬ breads ch.. quen. dec. w .4 aces made w. truf. and pi¬ mentos. Montbazon, Stud w. truf. braised, sup. sa. gar. w. mu. head, glazed sweetbreads, dec. ch. quen. Montesquieu, Legs larded, braised, wings incrusted w. truf, saute in ch. fo-meat border, mad. sa. w. truf. Montgolfier, Larded w. pork and truf, braised, gar. w. mu. fil. w. ch. fo-meat mousseline, supr-sa.