Gancel's culinary encyclopedia of modern cooking

Menagere, Cooked in earthen dish family style. See Bercy.” W. sliced mu. and red wine. Baked or salt codfish w. ere. sa., sliced boiled eggs and pot., chives and parsley. Mephisto, Fish deviled and broiled or Papillote, diable sa. or cold sa. highly seasoned. Messageline, On branch of spinach w. butter cov. Mexicaine sa. w. tom. Metternich, Demi-glace sa. w. fumet and madeira wine and anchovy butter, gar. truf. around. Meuniere, "Miller's Wife style," sea. milk and flour, fried w. butter cov. Meuniere butter. Meurette, Matelote style, burned w. brandy. Mexicaine, Paupiette style, gar. w. broiled mu., fil. w. tom. saute, ere. sa. w. tom. sa. and green and sweet peppers in dice around. Minerve, Stuf. salpicon of shrimps, cov. fi-fo., dec. w. lobster claws, fish sa. around. Mirabeau, Cov. fi-fo., dec. w. anchovy fillet, truf. and tarragon leaves, fish sa. and Genoise sa. around. Miramor, On rice pilaf, sliced egg-plant between the fish, cov. Meuniere butter. Miss Maud, Cooked salt water, mustard Colman sa. w. shrimps, boiled English pot, cucumber salad. Miss Paulette, Cov. fish sa. w. tom. and vermicelli glazed. Mobile, Stuf. w. Duxelles and fi-her. cov. fi-fo. w. tom. pur., poa. chivry sa. around. — 139 — Moderne, Stuf. lobster salpicon, coy. fi-fo., dec., gar. w. mu., dec. quen. truf., lobster sa. around. Mogador, Cov. fi-fo., dec. truf. on top, on border fi-fo. w. truf., Nantua sa. w. crawfish tails, stuf. heads of crawfish around. Monseigneur, Cov. fi-fo., dec. Venitienne sa. around and very small patties fil. w. shrimp salpicon. Montebello, Cov. fi-fo., dec. Montebello w. fumet aorund, gar. w. mu., truf., crawfish tails, nuts of oysters. Monte Carlo, Cov. fi-fo., dec. 4 aces made of truf. and sweet peppers gar. w. oysters, truf., shrimps sa. Montespan, Cov. fi-fo., dec., mixed fish sa. and Bearnaise sa. w. essence around. Montgolfier, Cov. Normande sa. w. jul. of lobster, mu., truf., gar. w. crust ornaments in puff paste “fleurons”. Montmorency, Fish incrusted truf. and mu. Italien sa. around gar. w. shad roe croquettes. Montreuil, Fish fillet cov. half Normande sa. and half shrimps sa. separated by Pinette pot. covered same sa. Morlaisienne, Gar. of mussels and shrimps, cov. Mornay sa. w. fumet and anchovies, glazed. Morland, Stuf. w. milt pu. breaded w. chopped truf., cooked w. butter on border Duchesse pot. fil. w. mu. pu. Mornay, All fish cooked and cov. Mornay sa. w. fumet, according to fish, sprinkled w. grated cheese and glazed. Moulesi (Mussels). All fish gar. w. mussels w. beard and tongue taken out. Normande sa. Mourier, Stuf. w. salpicon mu. and truf., cov. ere. sa. w. truf. essence and fumet w. madeira. Mousse and Mousseline, Dec. mould or sprinkled, filled w. fi-fo. mousseline gar. and sa. according mousse. See “Timbale” and “Mousseline.” Murat, Fish cut in jul. dipped in milk and flour, saut§ quickly mixed w. pot. and cooked artichoke bottoms cut in dice, gar. w. slice of tom. around, cov. Maitred’Hotel butter. Nage, a la; Cooked in court-bouillon w. sliced vege. ac¬ cording to fish, cold or hot. — 140 — Nantaise, Gar. shrimps and bottom of artichokes in dice, cov. Nantaise sa. Nantua, All fish cov. or gar. w. crawfish tails and Nantua sa. Naragansette, Cooked and cov. w. Villeroy sa. breaded English style and fried, ere. sa. w. little necks clams around.