Menus made easy, or, How to order dinner and give the dishes their French names

Maltaise— white sauce with wine, chopped mush- rooms and herbs, and shreds of orange peel. Marinade— vinegar and water with onions, carrots, etc. Marrons (Chestnut)— chestnut flour with brown stock. White chestnut sauce is made of the flour with broth and milk. 222 MENUS MADE EASY. Matelote — brown stock with wine, young onions, mushrooms, etc. White Matelote sauce is a white sauce with oysters, mushrooms and herbs. Mayonnaise — a cold sauce of yolks of eggs, oil and vinegar. Milanaise — grated Parmesan with cream sauce, or with brown sauce and mustard. Mirabeau — brown sauce and Tarragon vinegar, with butter and chopped herbs. Mirepoix — broth and wine with bacon, chopped vegetables, etc. Moules (Mussel) — a white sauce with anchovy and mussels. Mousquetaire — oil and Tarragon vinegar, with mustard, shallot, etc. Mousseline — Mayonnaise sauce, whipped aspic and cream. Served with fish. It is also a sweet sauce of whipped eggs and liqueur. Moutarde (Mustard) — melted-butter sauce with mustard, Chili vinegar, &c. For herrings. Napier — a white fish sauce with mussels. Naples — a white Soubise sauce with cheese and chopped truffles. Napolitaine — brown sauce with Port wine, Harvey sauce, ham, horseradish, currant jelly, etc. CEufs (Egg) — melted-butter sauce with hard-boiled eggs cut in pieces. Served with haddock and salt cod. Orange — brown sauce with orange juice and shreds of orange peel. SAUCES AND GARNISHES. 223 Persil (Parsley) — melted-butter sauce with chopped parsley. Pe"rigueux — brown stock with wine and truffles. Piquante — a highly seasoned brown sauce with vinegar, shallots, etc. Poivrade — a well seasoned brown sauce with vine- gar, anchovy, ham, onions, etc. White Poivrade sauce is made of white sauce with vinegar, onions, etc. Portugaise — butter, yolks of eggs and lemon juice. Poulette — Allemande sauce with chopped parsley. This is also called JBlanquette. Provencale — brown sauce and white wine with tomatoes, chopped capers, mushrooms, and shallots, etc. Raifort (Horseradish)— cream, vinegar and horse- radish. Ravigote— Maitre d'hotel sauce with Chili vinegar, Harvey and anchovy. Ravigote verte— white sauce with pounded tar- ragon, chervil, etc. ReTorme— brown sauce with wine, currant jelly and lemon juice. Remoulade — broth with mushrooms, chopped parsley, mustard, vinegar and garlic. Cold Remoulade sauce is made of oil with chopped parsley, capers, garlic, etc. Richelieu— a white game sauce with onions and wine. Robert— brown stock with chopped onions, mus- tard and vinegar. 224 MENUS MADE EASY. Russe — a white sauce with horseradish, vinegar, yolks of eggs and cream. Saint-Menehould — milk, butter and flour, with chopped parsley, mushrooms, etc. Salmis — a brown game sauce with wine, oil, etc. Sicilienne — a white sauce with lemon juice and shreds of lemon peel and tarragon. Soubise — a puree of onions with cream. Suedoise — Mayonnaise sauce with grated horse- radish and cream. For a hot sauce white sauce with Chili vinegar is substituted for Mayonnaise. Supreme — a white chicken sauce with wine and cream. Tartars — Mayonnaise sauce, or oil and vinegar, with mustard, etc. Tomates (Tomato) — a puree of tomatoes with stock, etc. Truffes (Truffle) — brown sauce with chopped truffles.. Venitienne — white sauce with Tarragon vinegar, chopped tarragon and mushrooms. Verte — green sauce made of wine and stock with