Mel met, Gar. w. crus, fil.w . fancy mixed vege., ring
of tongue and heads of mu. on top, mad. sa.
Menagere, Home style, in casserole or earthen dish.
See “Fermiere,” gar. and sa. facultaive.
Mephisto, Broiled on broiled sweet pot., deviled sliced
ham on top, gar. w. deviled pot. croq., deviled sa.
Mericourt, Gar. w, fried calfs brains, ch. liver saute,
Colbert sa.
— 197 —
GANCEL’S CULINARY ENCYCLOPEDIA
Mexicain, Broiled Mexican pimentos and ham, gar. w.
frijoles, Mexicain sa. or jul. of pimentos, onions, tom.
w. tobasco sa., gar. w. gre. corn cut off, saute.
Meyerbeer, Gar. w. broiled kidney, risotto w. truf., truf.
sa.
Mignon, Gar. w. bottom of art. fil. w. gre. peas, dec.
round ch. quen. w. truf., Chateau sa. (Also term of
small filet).
Mikado*, On broiled tom. gar. stachy’s tom. sa.
Milanaise, Gar. w. spaghetti Milanaise w. jul. ham,
tongue, mu. and truf., thi. cheese and tom. pu., tom.
sa. around.
Minute, Slice, saute minute w. shallots and fi-her., pot.
sa. optional.
Mirabeau, Checkered w, anchovies on top, gar. w.
olives, mad. sa. w. anchovies and taragon.
Mireille, Gar. w. timbale of risotto w. saffron, emptied
timbale made w. Duchesse pot. fil. w. pounded tom,
thin tom. sa.
Mirette, On pot. Mirette: Chateau sa.
Moderne, Gar. w. mould surrounded w. spaghetti, ch.
fo-meat around, fil. chestnuts pu., dec. ch. quen. on
top, mad. sa. or mould, fil. w. fancy vege. in chartreuse
\v. sliced truf. in bottom, braised lettuce, dec. ch.
quen., thi. gravy.
Moelle, Sliced marrow in dices w. Chateau sa. or
poached plain.
Moissonneuse, Gar. w. gr. peas country style, pot
stewed w. salt pork, thi. gravy.
Moldave, Gar. w. calf’s feet croq., pounded tom., mad
sauce. ' ‘ 7 L - , vi
Monaco, Gar. on top, round slice of ham, fried sliced
calf’s brain, one broiled mu., mad. sa. w. jul. of mu.
and truf.
Monegasque, Gar. w. stuf. bottom of art., stuf. tom. W.
duxelles, Olivette pot., mad. sa. w. tom.
Montaigne, Breaded, broiled, gar. Faille pot., horse¬
radish sa.
Montana, Gar. w. small buckwheat cakes around,
Bearnaise sa.
— 198 —
BEEF— MIGNON AND DERIVATIVES
Montbazon, Gar. w. studded sweetbreads, truf., dec.
quen., head of mu., truf., Parisienne sa.
Montcalm, Gar. w. timbale of cauliflower, braised celery,
mad. sa.
Montebello, Gar. w. bottom art. fil. w. ch. salpicon, cov.
fo-meat, sprinkled w. chopped tongue, Montebello sa.
Monte Carlo, S'tuf. w. Provengale cov. fo-meat, dec. w.
four aces, truf. and sweet peppers, Gourmet sa.
Monticello, Gar. w. stuf. gre. pep., Bordelaise sa. w.
taragon.
Montglas, Gar. w. foi-g. and truf. cut in dices, mad. sa.
or mad. w. jul. of truf., mu., tongue and ch.
Montgomery, Gar. w. subric of spinach (pancake w.
spinach) crown, w. onion pu. on top and slice of truf.,
mad. sa.
Montmorency, Gar. w. bottom of art. fil. w. fancy mixed
vege. on top, bouquet asp. tips, mad. sa.
Montmort, In crust made w. bun paste fil. w. foi-g. pu.
and truf. in dices, slice of truf. on top, Chateau sa.
w. foi-g.
Montpensier, In crust fil. asp. tips w. jul. of truf., slices
of truf. on top, demi-glace sa.
Morilles (Morils), A kind of wild mushroom, saute,
mad. sa.
Mozart, Gar. w. bottom of art. fil. w. celery pu., head
mu., rissole pot., thi. gravy.
Napolitaine, Gar. w. mould surrounded w. macaroni fil.
w. Napolitaine macaroni, thi. tom. sa. demi-glace,
tom. sauce around.
Page 97
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Melmet, Gar. w. crus, fil. w. fancy mixed vege., ring of tongue and heads of mu. on top, mad. sa.
Menagere, Home style, in casserole or earthen dish. See “Fermiere,” gar. and sa. facultaive.
Mephisto, Broiled on broiled sweet pot., deviled sliced ham on top, gar. w. deviled pot. croq., deviled sa.
Mericourt, Gar. w. fried calfs brains, ch. liver saute, Colbert sa.
— 197 —
Mexicain, Broiled Mexican pimentos and ham, gar. w. frijoles, Mexicain sa. or jul. of pimentos, onions, tom. w. tobasco sa., gar. w. gre. corn cut off, saute.
Meyerbeer, Gar. w. broiled kidney, risotto w. truf., truf. sa.
Mignon, Gar. w. bottom of art. fil. w. gre. peas, dec. round ch. quen. w. truf., Chateau sa. (Also term of small filet).
Mikado, On broiled tom. gar. stachy's tom. sa.
Milanaise, Gar. w. spaghetti Milanaise w. jul. ham, tongue, mu. and truf., thi. cheese and tom. pu., tom. sa. around.
Minute, Slice, saute minute w. shallots and fi-her., pot. sa. optional.
Mirabeau, Checkered w, anchovies on top, gar. w. olives, mad. sa. w. anchovies and taragon.
Mireille, Gar. w. timbale of risotto w. saffron, emptied timbale made w. Duchesse pot. fil. w. pounded tom, thin tom. sa.
Mirette, On pot. Mirette, Chateau sa.
Moderne, Gar. w. mould surrounded w. spaghetti, ch. fo-meat around, fil. chestnuts pu., dec. ch. quen. on top, mad. sa. or mould, fil. w. fancy vege. in chartreuse \v. sliced truf. in bottom, braised lettuce, dec. ch. quen., thi. gravy.
Moelle, Sliced marrow in dices w. Chateau sa. or poached plain.
Moissonneuse, Gar. w. gr. peas country style, pot stewed w. salt pork, thi. gravy.
Moldave, Gar. w. calf's feet croq., pounded tom., mad sauce.
Monaco, Gar. on top, round slice of ham, fried sliced calf’s brain, one broiled mu., mad. sa. w. jul. of mu. and truf.
Monegasque, Gar. w. stuf. bottom of art., stuf. tom. W. duxelles, Olivette pot., mad. sa. w. tom.
Montaigne, Breaded, broiled, gar. Faille pot., horse¬ radish sa.
Montana, Gar. w. small buckwheat cakes around, Bearnaise sa.
— 198 —
Montbazon, Gar. w. studded sweetbreads, truf., dec. quen., head of mu., truf., Parisienne sa.
Montcalm, Gar. w. timbale of cauliflower, braised celery, mad. sa.
Montebello, Gar. w. bottom art. fil. w. ch. salpicon, cov. fo-meat, sprinkled w. chopped tongue, Montebello sa.
Monte Carlo, S'tuf. w. Provengale cov. fo-meat, dec. w. four aces, truf. and sweet peppers, Gourmet sa.
Monticello, Gar. w. stuf. gre. pep., Bordelaise sa. w. taragon.
Montglas, Gar. w. foi-g. and truf. cut in dices, mad. sa. or mad. w. jul. of truf., mu., tongue and ch.
Montgomery, Gar. w. subric of spinach (pancake w. spinach) crown, w. onion pu. on top and slice of truf., mad. sa.
Montmorency, Gar. w. bottom of art. fil. w. fancy mixed vege. on top, bouquet asp. tips, mad. sa.
Montmort, In crust made w. bun paste fil. w. foi-g. pu. and truf. in dices, slice of truf. on top, Chateau sa. w. foi-g.
Montpensier, In crust fil. asp. tips w. jul. of truf., slices of truf. on top, demi-glace sa.
Morilles (Morils), A kind of wild mushroom, saute, mad. sa.
Mozart, Gar. w. bottom of art. fil. w. celery pu., head mu., rissole pot., thi. gravy.
Napolitaine, Gar. w. mould surrounded w. macaroni fil. w. Napolitaine macaroni, thi. tom. sa. demi-glace, tom. sauce around.