Maryland, Ye. Newburg sa. w. maryland butter. Marseillaise, Br. Chopped onions, fry in oil, redu. red wi. fi-her., esp. sa. tom. and anchovies in dice, garlic. Marengo, R. Pounded tom. fried in oil w. mu. and truf sliced. Same ch. mareng., onions, shallots, garlic. Mariniere, Wh. Chopped shallots moisten w. mussel juice or fish stock, thi. w. kneaded butter, fi-her. (shallots only warm). Matelote, Br. or wh. Wine sa. w. coction according to article, thi. w. kneaded butter. Matignon, Br. or wh. Coction or stock according to article. (See mirepoix.) Maximilien, R. Pu. of sweet peppers, beat w. olive oil or hoi. sa. Mayonnaise, Ye. 6 yolks raw eggs, sea., beat w. 1 qt. good olive oil, sea. w. cayenne pepper, use good vine¬ gar or lemon juice. Medicis, Br. Bourguignonne w. pounded tom. and green peppers in dice. Melba, Ye. Newburg w. oyster crab and lobster butter. Menagere, Br. or wh. All sa. w. wine and stock, made immediately, thi. w. kneaded butter, sea. Menthe, Gr. Mint sa. cold or hot, chopped mint, vine¬ gar, water, sugar, jelly .orange, according to article or chopped mint w. gravy. Merga, Br. Coulis of beef w. chopped gre. peppers and capers, highly sea. Mexicain, R. Redu. tom. w. chopped gr. and sweet pep¬ pers, tobasco, highly sea. Mexicaine, Ye. Cold mayo. sa. w. anchovies essence and chopped gr. and sweet peppers. — 107 GANCEL’S GULIN A it Y ENCYCLOPEDIA -r-. __ . : ...:_] j. j . ,.u ;i - — , , . — . Mignonette, Cold v^t^pfed Shallots, coarse white pepper and good. vtoil## Jfe, ■ Milanaise, Pi, AIL IPlNfetbfU. sa, and bleached pignons. Mirabeau, Br.. Demi-glace sa. w.,tom. sa. and essence of anchovies,^ lemoh . juice, butter. Mirepoix, Br. or wh. (See Mirepoix) add w. stock ac¬ cording to article. , . . Mi ronton, Br. Shredded onions fried or smothered, mois¬ ten w. vinegar, add esp. sa. highly sea. Moele, Br. MarowMsa. use bordelaise sa. or chateau sa. marrow poached sliced or dice. Mogador, Br., Demi-glace w. mu. truf, foi-gr. in dice. Montglas, Br. or Wh. sa. and coction according to article w. foi-gr. and truf in dice. Monaco, R. Redu. tom. and demi-glace truf. and sweet peppers in, dice or aces made truf. and sweet peppers. Montebello, Pi. Redu. tom. w. champagne w. Bea. sa. Montigny, Pi. Veloute sa. w. tom. sa. and meat-glace, fi- herb, ; ... : Montpensier, Gr. Supreme w. asparagus butter and truf in dice. Montreuii, Pi. and wh. Normande sa. and normande w. crawfish butter, colors separated. Mornay, Wh. Bechamel or ere. sa, w. grated cheese. Muscovite, Br, Pepper sa. w. game essence, almonds and currant's. Mousquetaire, Ye. Cold mayo. sa. w. cooked shallots, meat-glace, chives, highly sea, or br. hot Provengale sa. w. anchovies in dice. Mousseline, Wh. Hoi. sa. lengthened w. whipped ere. or cold may. w. whipped ere. Mousseuse, Wh. 6 yolks of raw eggs to 1 quart of, ere. beat in bain-marie, sea. Moutarde, Ye. Butter s a, or hoi. sa. w. French mustard. Nantaise, Pi. Normande sa. w. shrimp butter, chervil and chopped taragon. Nantua, Pi. Cre. sa., beat w. crawfish butter. Napolitaine, Br. Demi-glace sa. w. tom. and curant jelly marsala wi. grated horseradish. Newburg, Ye, (See Mousseuse sa.) w. sherry wine if necessary add cre. sa. ^ — 108 — SAUCES Nigoise, Wh. Veloute w. fumet of fish, anchovies in dice capers and fi-her. Nivernaise, Br. Bordelaise sa. w. apples and green pep¬ pers in dice.

AI-modernized reading of the original text

Maryland, Ye. Newburg sa. w. maryland butter. Marseillaise, Br. Chopped onions, fry in oil, redu. red wi. fi-her., esp. sa. tom. and anchovies in dice, garlic. Marengo, R. Pounded tom. fried in oil w. mu. and truf sliced. Same ch. mareng., onions, shallots, garlic. Mariniere, Wh. Chopped shallots moisten w. mussel juice or fish stock, thi. w. kneaded butter, fi-her. (shallots only warm). Matelote, Br. or wh. Wine sa. w. coction according to article, thi. w. kneaded butter. Matignon, Br. or wh. Coction or stock according to article. (See mirepoix.) Maximilien, R. Pu. of sweet peppers, beat w. olive oil or hoi. sa. Mayonnaise, Ye. 6 yolks raw eggs, sea., beat w. 1 qt. good olive oil, sea. w. cayenne pepper, use good vine¬ gar or lemon juice. Medicis, Br. Bourguignonne w. pounded tom. and green peppers in dice. Melba, Ye. Newburg w. oyster crab and lobster butter. Menagere, Br. or wh. All sa. w. wine and stock, made immediately, thi. w. kneaded butter, sea. Menthe, Gr. Mint sa. cold or hot, chopped mint, vine¬ gar, water, sugar, jelly .orange, according to article or chopped mint w. gravy. Merga, Br. Coulis of beef w. chopped gre. peppers and capers, highly sea. Mexicain, R. Redu. tom. w. chopped gr. and sweet pep¬ pers, tobasco, highly sea. Mexicaine, Ye. Cold mayo. sa. w. anchovies essence and chopped gr. and sweet peppers. — 107 -r-. __ . : ...:_] j. j . ,.u ;i - — , , . — . Mignonette, Cold vinaigrette w. shallots, coarse white pepper and good olive oil. Milanaise, Pi. All. sa. w. tomato sa. and bleached pignons. Mirabeau, Br. Demi-glace sa. w. tom. sa. and essence of anchovies, lemon juice, butter. Mirepoix, Br. or wh. (See Mirepoix) add w. stock according to article. Mi ronton, Br. Shredded onions fried or smothered, mois¬ ten w. vinegar, add esp. sa. highly sea. Moele, Br. Marrow sa. use bordelaise sa. or chateau sa. marrow poached sliced or dice. Mogador, Br., Demi-glace w. mu. truf, foi-gr. in dice. Montglas, Br. or Wh. sa. and coction according to article w. foi-gr. and truf in dice. Monaco, R. Redu. tom. and demi-glace truf. and sweet peppers in dice or aces made truf. and sweet peppers. Montebello, Pi. Redu. tom. w. champagne w. Bea. sa. Montigny, Pi. Veloute sa. w. tom. sa. and meat-glace, fi-herb. Montpensier, Gr. Supreme w. asparagus butter and truf in dice. Montreuii, Pi. and wh. Normande sa. and normande w. crawfish butter, colors separated. Mornay, Wh. Bechamel or ere. sa, w. grated cheese. Muscovite, Br, Pepper sa. w. game essence, almonds and currant's. MMousquetaire, Ye. Cold mayo. sa. w. cooked shallots, meat-glace, chives, highly sea, or br. hot Provengale sa. w. anchovies in dice. Mousseline, Wh. Hoi. sa. lengthened w. whipped ere. or cold may. w. whipped ere. Mousseuse, Wh. 6 yolks of raw eggs to 1 quart of ere. beat in bain-marie, sea. Moutarde, Ye. Butter s a, or hoi. sa. w. French mustard. Nantaise, Pi. Normande sa. w. shrimp butter, chervil and chopped taragon. Nantua, Pi. Cre. sa., beat w. crawfish butter. Napolitaine, Br. Demi-glace sa. w. tom. and curant jelly marsala wi. grated horseradish. Newburg, Ye. (See Mousseuse sa.) w. sherry wine if necessary add cre. sa. — 108 — Nigoise, Wh. Veloute w. fumet of fish, anchovies in dice capers and fi-her. Nivernaise, Br. Bordelaise sa. w. apples and green pep¬ pers in dice.

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