Loin, e. Longe, / The back portion nearest the leg of an animal.
LucuLLUS. Name of the famous Eoman epicure and field-
marshal, Lucius Licinius LucuUus, 114 — 57 B.C.
Lunch, e. Dejeuner a la fourchette, /. A repast between
breakfast and diuner. The word is derived from the Welsh
Llwne, lunching or hurrying. Robert Burns in his " Holy
Friar " says : "An cheese, an bread, frae women's laps, was
dealt about in lunches."
Luting. A paste used for fastening lids on pie dishes in which
game is preserved.
Lyonnaise (a la),/. Lyons style.
M.
Macaroni. This is a peculiar paste, prepared from flour and
manufactured into tubes. It is an Italian invention.
Macedoine, /, A mixture of various kinds of vegetables or
fruits, cut in even-shaped discs.
Madelaines,/. Little cakes baked in special tartlet moulds.
Maigre (au), / A dish without meat. Applied to Lenten
dishes.
Maintenon. Name of the Marchioness Frangoise dAubigne ;
born 16.35, died 1719 ; a great patroness of cooks, and
admirer of fine cooking. Several dishes are called "^ la
VOCABULARY OF TERMS USED IN COOKERY 899
Maintenon." The dish " Cotelettes de veau A, la Maintenon "
is said to have been invented by this lady, who was Louis XIV. 's
favourite, and did all in her power to tempt the failing
appetite of the king when he was advanced in age.
Maitee d'hotbl (a la),/. Hotel steward's fashion.
Maquereau. Mackerel. A spotted fish.
Maraschino, e. Marasquin, /'. A delicately flavoured white
liqueur, used for flavouring jellies and ices.
Marcassin, /. Grice, e. Young wild boar, generally cooked
whole.
Marengo. An Italian village, which gives its name to the dish
" Poulet saute a la Marengo." The dish is said to have first
been served to Napoleon I. by his chef, who hurriedly prepared
a fowl in this fashion after a battle.
Marie Louise. Second wife of Napoleon I., born 1791, died
1847. The lady was a great gourmand of her time.
Marigold. A fiavouring herb, also known as Pot Marigold. It
is a native of Spain, and was introduced into England in
1573.
Marinade, /. The brine in which fish or meat is sauced or
pickled.
Marjolain,/. Marjoram, e. An excellent kitchen herb of strong
flavour, used fresh or dried for game seasoning ; also for
flavouring sauces, forcemeat, etc.
Marquer, /'. To prepare, and arrange in a stewpan, a piece of
meat ready for cooking.
Marzipan. Delicate German dessert dainties made from al-
mond paste.
Mask. To cover any kind of cooked meat with thick rich gravy
or savoury jelly.
Masquer, /. To sauce a dish which is ready for serving ; also,
to mask the inside of a mould with savoury jelly or chaudfroid
sauce when required for cold entrees.
Massepain, /. A French dessert pastry.
Matelote, /. A marine dish ; a rich fish stew with wine and
herb flavouring.
Mayonnaise, /. A kind of salad of fish or poultry, with a thick
cold sauce made of yolks of eggs, oil, and vinegar ; a salad
sauce or dressing. The sauce is said to have been invented
by the chef to the Due de Kichelieu, after the victory of
Mahon (Mahonnaise).
Mazagran. a French term for a glass of black coffee, sugar,
and water.
Mazarines. Turbans, /. Forcemeat ornaments of fish, poultry,
or game.
Menu, f. The bill of fare. The French word means a minute
Page 428
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AI-modernized reading of the original text
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Loin, e. Longe, / The back portion nearest the leg of an animal.
LucuLLUS. Name of the famous Eoman epicure and field-
marshal, Lucius Licinius LucuUus, 114 — 57 B.C.
Lunch, e. Dejeuner a la fourchette, /. A repast between
breakfast and diuner. The word is derived from the Welsh
Llwne, lunching or hurrying. Robert Burns in his " Holy
Friar " says : "An cheese, an bread, frae women's laps, was
dealt about in lunches."
Luting. A paste used for fastening lids on pie dishes in which
game is preserved.
Lyonnaise (a la),/. Lyons style.
M.
Macaroni. This is a peculiar paste, prepared from flour and
manufactured into tubes. It is an Italian invention.
Macedoine, /, A mixture of various kinds of vegetables or
fruits, cut in even-shaped discs.
Madelaines,/. Little cakes baked in special tartlet moulds.
Maigre (au), / A dish without meat. Applied to Lenten
dishes.
Maintenon. Name of the Marchioness Frangoise dAubigne ;
born 16.35, died 1719 ; a great patroness of cooks, and
admirer of fine cooking. Several dishes are called "^ la
VOCABULARY OF TERMS USED IN COOKERY 899
Maintenon." The dish " Cotelettes de veau A, la Maintenon "
is said to have been invented by this lady, who was Louis XIV. 's
favourite, and did all in her power to tempt the failing
appetite of the king when he was advanced in age.
Maitee d'hotbl (a la),/. Hotel steward's fashion.
Maquereau. Mackerel. A spotted fish.
Maraschino, e. Marasquin, /'. A delicately flavoured white
liqueur, used for flavouring jellies and ices.
Marcassin, /. Grice, e. Young wild boar, generally cooked
whole.
Marengo. An Italian village, which gives its name to the dish
" Poulet saute a la Marengo." The dish is said to have first
been served to Napoleon I. by his chef, who hurriedly prepared
a fowl in this fashion after a battle.
Marie Louise. Second wife of Napoleon I., born 1791, died
1847. The lady was a great gourmand of her time.
Marigold. A fiavouring herb, also known as Pot Marigold. It
is a native of Spain, and was introduced into England in
1573.
Marinade, /. The brine in which fish or meat is sauced or
pickled.
Marjolain,/. Marjoram, e. An excellent kitchen herb of strong
flavour, used fresh or dried for game seasoning ; also for
flavouring sauces, forcemeat, etc.
Marquer, /'. To prepare, and arrange in a stewpan, a piece of
meat ready for cooking.
Marzipan. Delicate German dessert dainties made from al-
mond paste.
Mask. To cover any kind of cooked meat with thick rich gravy
or savoury jelly.
Masquer, /. To sauce a dish which is ready for serving ; also,
to mask the inside of a mould with savoury jelly or chaudfroid
sauce when required for cold entrees.
Massepain, /. A French dessert pastry.
Matelote, /. A marine dish ; a rich fish stew with wine and
herb flavouring.
Mayonnaise, /. A kind of salad of fish or poultry, with a thick
cold sauce made of yolks of eggs, oil, and vinegar ; a salad
sauce or dressing. The sauce is said to have been invented
by the chef to the Due de Kichelieu, after the victory of
Mahon (Mahonnaise).
Mazagran. a French term for a glass of black coffee, sugar,
and water.
Mazarines. Turbans, /. Forcemeat ornaments of fish, poultry,
or game.
Menu, f. The bill of fare. The French word means a minute