MACADAMIA
NUT
The fruit of an, Australian tree. Also\ known as Queensland nut, it has a thin
green fleshly husk; a very hard lightly-
brown shell encloses the edibles white kernel, which has a mild, yet rich,
flavour. Ther nuts are rounded in shape and slightly larger than chick peas in
size. In asia the nut is used in curries and stews; in the United States it is
a flavouring for ices and cakes and is also eaten as a sweetmeat, dipped in
honey or chocolate.
RECIPE
Macaire potatoes
Cook 4 large
floury unpeeled potatoes in the oven. Cut in half and remove the pulp. Mash the
potatoes pulp with butter until smooth, allowing 100g (4 oz, ½ cup) butter per
1 kg ( 2 ¼ lb.) potato. Season with sa;lt and pepper. Heat some butter in a
frying pan and add the mashed potato, spreading it out into a flat nrou nd
cake. Cook until golden, then with the aid of a plate, turn the potato over and
cook the other side.
MACARONI Tubes of
pasta, 5-6 mm ( about ¼ in ) in diameter, which originated in Naples. Macaroni
is cooked in a boiling water and may be served with the grated cheese, tomato
sauce, butter cream or an gratin. It may also be put in a timbale mould ring
mould and served with for examples, seafoods, vegetables or mushrooms. The
world comes from the Italian maccberone, meaning fine paste'’ In Rome the
popular method of serving macaroni is a alla ciociara, with sliced fried
vegetables smoked ham and slices of sausage. In Naples is served all
arrabbiata( with a spicy sauce of pimientos) or with Mozzarella cheese
mushrooms, peas and giblets. Macaroni has been knopwn since 17th century and in
Britain, in the 19th century when it was fashionable to give a British slant to
Italian dishes, macaroni cheese became a traditional dish. It was alos served
as dessert, showing Britain’s fondness for milk puddings.
RECIPES
Macaroni a Pitalienne
Cook 250 g ( 9 0z) macaroni and drainb thoroughly. Mix in
75 g ( 3 0z, ¾ cup) grated cheese ( a mixture of Gruyere and parmesan) and 75 g
( 3 oz, 6 tablespoon) butter, cut into small pieces. Season with salt pepper
and a pinch of grated nutmeg. Mix well together, pour into a serving dish and
serve very hot.
Macaroni calabrese
Rinse 1 kg (
2 ¼ lb. ) ripe tomatoes. Cut them in a half and press to remove tmhe juices
Arrange the tomatoes in a gratin dish. Season with a salt and pepper and
sprinkle with a generous amount of extra virgin olive oil. Cook in a preheated
oven at 180ºC ( 350ºF, gas 4) until almost roasted but not completely cooked.
Halfway trough the cooking process, add stoned ( pitted) black olives and
capers. Cook 575 g (1 ¼ lb) macaroni in plenty of boiling water, drain and
garnish with the tomatoes. Sprinkle a little basil on top, pour on a dash of
olive oil and serve very hot.
Macaroni with cream
Boil
macaroni until it is three parts cooked. Drain and put back in the saucepan
over the heat. To evaporate all moisture. Moisten with 200 ml ( 7 fl oz, ¾ cup
) boiled double ( heavy) cream. Simmer slowly for 10 - 12 minutes. Season with
a pinch of salt and a little grated nutmeg. Remove the pan from the heat aznd
mix in 65 g ( 2 ½ oz, 5 tablespoons) butter, cut into small pieces.
Macaroni with mirepoix
Prepare a
vegetable mirepoix with a equal weight to the cooked macaroni. Mix the mirepoix
with the macaroni and put into a buttered grain dish. Srinkle with grated
cheese. Pour melted butter over it and brown in thw oven.
Macaroni with seafood
Prepare a
seafood ragout. Cook the macaroni in salted water and drain thoroughly. Place
half the macaroni in a serving dish, cover with the ragout and pile the
remaining macaroni on top. Sreve very hot.
Macaroon A small, round,
biscuit (cookie) crunchy outside and sogt inside, made with ground almounds,
sugar and egg whites. Macaroons are sometimes flavoured with coffee, chocolate,
nuts or fruit and the joined togerthjer in pairs.
The origin of this biscuit goes back
a long way. The recipe originally came from Italy, particularly Venicem, during
the Renaissance: the name is derived from the Italian maccherome and the
Venetran macarone ( meaning fine paste) , from which macaroni is also derived
some authorities clasim that the recipe for the macaroons of Cormery, in
France, is the oldest. Macaroons have been made in the monastery there since
791 and legend has it that they used to be made in the shape of monk’s navels.
The macaroons of many French towns are famous, including those of Montrorillion
( shaped like coronets and and sold on their cooking paper) Niort ( made with
angelica) , Reins, Pau, Amiens and Melun. The Nancy macaroons are probably the
best known. During the 17th century they were manufactured by the Carmelites,
who followed Theresa of avila’s principles to the letter: Almonds are good for
girls who do not eat meat. During thr French Revolution, two nuns, in holding
with an inhabitant of the town, specilalized in mak9ng and selling macaroons.
They became famous as the ‘Macaroons Sister’ and in 1952 the street in which
they had operated was named after them; macaroons are still made there today.
Ratafias are a similar biscuits,
originally eaten with the liquer of the same ( see ratafia). They are the
smaller, browner and now usually flavoured with ratafia essence. Araretti are
Italian biscuitys which are much the same are flavoured with bitter almonds or
apricot kernels.
Recipes
Classic macaroons
Line a
baking sheet with rice paper or buttered greeseproof( wax) paper. Mix 350 g (
120 oz, 1 ½ cups) caster ( superfine) sugar with 250 g ( 9 oz, 2 ½ cups) ground
almonds. Lightly whish 4 egg whites with a pinch of a salt and mix thouroughly
with the sugar and almonds mixture. If liked, a little finely chopped candied
orange peel or cocoa powder can be added to the mixture before cooking . Pipe
or spoons small heaps of this mixture on to the top baking sheet, spacing them
so that they do not run into one another during cooking.
Cook in a preheated oven at 200ºC (
400ºF , gas 6) for about 12 minutes. Lift the macaroons off the baking sheet
with a spatula, transfer to the wire track and leave to cool completely.
Macaroons can be stored in an airtight container for several days in rthe
refrigerator, or for several months in the freezer.
Soft macaroons
Mix together
250 g ( 9 oz, 2 ½ cups) grounds almonds, 450- 500g ( 16- 18 0z, 3 1/3 - 3 2/3
cups) icing ( confectioners) sugar and 1 teaspoon vanilla sugar or afew drops
of vanilla esence ( extract) in a bowl with 4 lightly whisk eggs whites. Whisk
4 additional egg whites into stiff peaks with a pinch of salt and fold very
gently into the mixture. Place the mixture in a piping ( pastry) bag with a
smooth nozzle 5mm ( ¼ in) in diameter. Pipe small amounts of the mixture on to
a baking sheet lined with the rice paper or greesefroof ( wax) paper, spacing
them so that they do not stick together cooking . Cook in a preheated oven at
180ºC( 350ºF, gas 4) for about 12 minutes. Finish as for classic macaroons. A
little finely chopped angelica can be added to the almond mixture.
MACE A spice derived from
the fibrous, lacy outer coating of the nutmeg seed. It is pressed, dried and
used as it is or reduced to powder. The whole mace is known as a bl;ade. It is
a golden brown when dried, with a distinct flavour similar to nutmeg, but
stronger. Mace is widely used in a savoury and sweet cooking. It is a popular
seasoning for saisage meats and foremeats, and it has an affinity with pork
dishes. It can also be used to improve the flavour of sauces for meats and can
be replace nutmeg in omelettes, bechamel sauce and potatoes puree.
MACEDOINE A mixture of
vegetables or fruit cut into small dice. The name macedoine is derived from
Macedonia, the ancient royal kingdom formed from the various balkan states
united Phillip II, father of Alexander the Great.
A vegetable macedoine is usually
composed of carrots and turnips, which are peeled and cut into slices 3-4 mm (
(1/8) in) thick, then into sticks and finally 3-4 mm ( 1/8 in) cubes. French (
green) beans are cut into small pieces.The vegetables are cooked separately and
then mixed together with some well drained peas and then mixed together with
some well drained peas and possibly other vegetables. The macedoine is bound
with butter and is served very hot as a garnish for meat anf poultry, Roat meat
juices are often added, particularly veal, as are chopped herbs and cream
frainche. It can also be served cold, in aspic or bound with mayonnaise and
used to stuff tomatoes or to a accompany hard boiled ( hard cooked) eggs or ham
cornets.
A fruit macedoine consist of diced
fruits soaked in fruit syrup which is served cold. Often sprinkled with kirsh
or rum. It can be used to decorate grapefruit and many other dishes.
Recipes
Vegetables macedoine with butter or cream
Peel and
dice 250 g ( 9 oz) each of new carrots, turnips, French ( green) beans and
potaties. Prepare 500 g ( 18 oz, 3 ½ cups) shelled peas. Add the carrots and
turnips to a pan of boiling salted water. Bring back to the boil and add the
beans, then the peas and finally the poatatoes. Keep on the bol but do not
cover. When the vegetables are cooked, drain the pour into a serving dish and
add buter or cream ( keep the cooking water for a soup base). Sprinkle with
chopped herbs.
MACERATE To soak a raw, dried
or preserved foods in liquid ( usually alcohol - liquer, wine or brandy - or
sugar syrup) so that they absorb the flavour of the liquid. Macertae is the
term usually appliued fruit, as oppsed to marinate, which is used for tyhe same
proces in savoury cooking. Macerating imparts flavour to the fruit, softens it
and draws out the fruikt juices. Dried fruits for winter compotes and other
dishes are often treated in this way.
To prepare some conserves and jams,
the fruits may be macerated with the sugar in which it will later be cooked.
MACKEREL a common oceanic fish
found in the waters of the Black Sea and the Mediterranean, the North Sea and
the North Atlantic, from Spain to Norway and Iceland and off the coast of
labrador and New England on the Americans side. It can be fished thoughout the
year, in the surface waters during the summer months. They migrates in large
shoals to specific breeding grounds each years. Mackerel caught by line are
always freshener and tastier than those caught by trawler.
The markerel has a streamlined body,
greenish blue with black and green bands on the back and a silvery iunderrside.
When freshly caught, the flesh is firm and the eyes are bright. The chub
markerel is common in the Mediterranean but also found off the Iberian and
French Atlantic coasts and in New England waters. It is small, has less
pronounced markings and larger syes. Chub markerel are sometimes known as
Spanish markerel but the term can also refer to similar fish found in tropical
and semi tropical waters around the world, particularly in South East Asia,
notably off Thailand and the Philippines, and the Caribbean.
Markerel is an oily fish with a
distinctive flavour. It can be prepared in many ways - grilled(broiled);
classically served with gooseberry sauce, to set off its richness; stuffee;
prepared a la provencal;e’ or with white wine, made into a soup ( cotriade); or
poached and served with mustard, horseradish, tomato or cream sauce. Markerel
fillets can also be smoked, sometimes crusted with peppercorns, or preserved in
oil or tomato sauce.
RECIPES
Markerel Fillets
Fillets of markerel a la dijonnaise
Filler 4
large mackerel. Season the fillets with salt and pepper and coat with white
mustard seeds.
Soften 2 chopped onions in 2
tablespoons oil in a saucepan. Add 1 tablespoon flour and mix well. Pour a
glass of stocks or fish fumet into the saucepan, tiogether with a glass of dry
white wine. Stir well, add a bouquet garni and cook for 8-10 minutes.
Arrange the fillets in a butterd
ovenproof dish and add the sauce. Place the dish in a preheated oven at 200ºC (
400 ºF, gas 6) and cook for about 15 minutes. Drain the fisdh and arrange on a
serving dish. Remove the bouquet garni from the sauce. Add a little, mustard,
check the seasoning and pour the sauve over the fillets. Garnish with slices of
lemon and sprigs of parsley.
Fillets of markerel a la Iyonnaise
Fillet and
season 4 large mackerel. Soften 4 chopped onions in melted butter, then add 1
tablespoon vinegar. Place half the onions in a buttered ovenproof dish, lay the
fillets on top and cover with the remaining onions. Moisten with 3 tablespoon
dry white wines. Srinkle with breadcrumbs, dot with knobs of bujtter and cook
in a preheated oven at 220ºC ( 425ºF, gas 7) for aboutr 10 minutes. Sprinkle
with chopped parsley.
Fillets of markerel in white wine
Add 5
tablespoon white wine to a 500 ml ( 18 fl oz, 2 ¼ cups) fish stocks and boil
down to reduce by half. Fillets and season 4 large mackerel. Arrange the
fillets in a buttered ovenproof dish, add the stock and cook in a preheated
oven at 220ºC ( 425ºF, gas 7)for abot 12 minutes. Drain the fish and keep warm
on a serving dish. Strain the cooking juices and boil down to reduce by third.
Add 200 ml ( 7 fl oz, ¾ cups) double ( heavy) crem and reduce by half. Coat the
fish with the sauce and sprinkle who chopped parsley.
Mackerel in cider Pierre Traiteur
Trim and
wash the mackerel and season them thoroughly. Place them on a base of onions
and chopped apples in a pan. Cover with cider, add 3 tablespoons cider vinegar
and bring to the boil. Simmer for 5 minutes. Allow the fish to cool int he pan.
Remove the fillets and arrange them on a serving dish surrounded by pieces of
apples that have been fried in butter. Boil down the cooking liquid in a pan
and pour over the mackerel while still hot. Sprinkle with pepper and chopped
chives.
Additional recipes See piemontaise.
Whole or Sliced Mackerel
Mackerel ala boulonnaise
Clean some
mussels and cook them in a little vinegar over a brisk heat. Prepare a butter
sauce using the strained cooking juices from the mussels. Gut ( clean) the mackerel, cut it into thick slices, and
poach for about 12 minutes in a court- bouillon with a generous quantity of
vinegar. Drain the fish, skin and arrange on along serving dish; keep warm
Shells the mussles, arrange them around the fish and coat the mackerel and the
mussles with the butter sauce.
Mackerel a la nage
To a 750 ml
( 1 ¼ pints, 3 ¼ cups) red wine, add 2 garlic cloves, 2 chopped shaloots, a
clove small piece of cinamon and a
bouquet garni. Boil down to reduce, then add 2 chopped carrots, a bulb
of fently. Finally, add the white parts of 4 leeks ( cut into thick slices) and
finally chopped green tops of te leeks. Season with salt and pepper and add a
little sugar. Continue simmering until the vegetables are cooked but still
firm.
Clean and gut 8 small mackerel.
Place in a ovenproof dish, partially cover with the vegetables mixture and add
a few slices of lemon. Cover the dish with foil and cook in a preheated oven at
180ºC ( 350ºF, gas 4) for about 5-6 minutes. Serve a very hot.
Mackerel with noisette butter
Clean 6
medium mackerel and cut them into thick slices of a similar size. Poach for
about 12 minutes in a court- bouillon made with vinegar. Drain, palce on a
serving dish, and keep warm. Sprinkle with a little vinegar. Prepare 100 g ( 4
oz, ½ cup) noisette* butter and add 1 tablespoon capers and chopped parsley.
Pour the butter over the mackerel and serve very got.
Mackerel with sorrel
Trim 6
mackerel, slit them along the back and dry them. Melt a large knob of butter in
a frying pan. Place the fish in the hot
. butter and cook on the one side in a 5 minutes .Turn and cook the
other side . Remove the fish from the pan . season and keep
warm.
Pick over
500 g ( 18 oz) sorrel , wash it
thoroughly and add it mixture , stirring constantly, Until the sorrel is reduced to a
puree ( do not allow it to
be try out ) Check the seasoning
then bind the mackered on the a
long dish . garnished with sorrel puree
Mackerel with
two - mustard sauce
Was and gut
( lean ) 8 small mackerel (lisettes ) Place
them in the a overprove
dish, season with salt and pepper
, moister with a glass of try white
wine and cook in a preheated oven at 240ºc( 475ºF gas 9) for 8 minutes . Mix I Tablespoon mild mustard with I tablespoon mild
mustard in a saucepan. When the mackerel are cooked, add their
cooking juice to the
mustrad mixture Add 40.g (1 ½ oz
,3 tablespoon ) butter< bing to
the boil and cook for 2 minutes. Coat
the fish with the sauce and serve with
rice o lo creole
MACON the
region between the southern end of
the cote de beanie and the
beanie and the Beaujolais .It the produce red, white
and rose AOC wine of the white Pokily - Fusses and St- veral
are well known Character and
quality of Cote d Or burgundies they can
be both agreeble in the United
States it is no longer
reasonably priced.
MACONNAIS Unpasteurized goat
milk cheese Form Burgundy ( 40- 45% fat concept ) with a fresh body and natural
bluish crusts Maconais is a
small truncated cone 3-4 cm ( 1 ¼ -1½ in
) Across weighing 50-60 g ( 2-21/4 oz ) It has a middy
gladly gouty, nutty flavor and
its is used in making forage from ( strong cheese ) in Burgundy and
lyonnais .
MACONNAISE A LA Describing dishes cooked
with Macon wine, such as fish cooked
in red Macon , such as fish cooked in the red Macon iwne
with herbs garnished with
small brown glzed onions freind
mushroom croutons and sharp
MACROBIOTI
Denoting a system of dies. inspired by the Zen Sect of sect of
Japanese Buddhism , Based on balancing the opposing principles of Yin (Feninine and
Yang ( Masculine ) It was founded
by SakurazawNyuiti. Known As Oshaa ( 1993- 1996). It comprises a dozen deits,
adapted to the individual physical and
spiritual requirement , based on whole
grain cereal and dried vegetable , Some diets
include some green vegetable and
a little fish, but means fruits and alcoholic drink
are forbiddden. The only beverage
permitted is tea and then only
in small quantities.
MACVIN an
Aov vin
de liquerur and a religin speciality
of the Jura, in france , reputedly dating
from the late 9th
century . Essencially it is spiced
wine , sweet and fairly high in
strength due to the addition of
mare.
MADEIRED A
fortifiad wine from the island
of the same name, which belong to purytogal . The vine yard are
terraced and the vine trained
vertically The Wine
is produced by a process known as the estufa . In which
the wine in the cask is very gradually
heated and then allowed to cool down.
The finest Maderais are left to
mature naturally in oakcask stroed under the eaves of the lodge
and are heated only by the sun.
Quality madeiras are named after
graped that make then: Sercial
is the dries verdilho is nony
Maderias are named after the grated
that make them . Sercial is the
dries Verdelho is nutty and
mellow . bual for Boal
and Malmsey are sweet and
Full-bodied .The wine from each Madeir establishment has
its own distinctive
character and there are in education a few
blend sold under
branmd names . Such as rainwater
madeira is the regaining its previous
populary it can
have a very long llife
in the bottle -
there are 18th - century maderas
still in existence, But these
are exceptional vintage
wines .Dry Madeiras are
good drunk as aperitif or with clear
soup , while the
sweeter wines may be
drunk at any time
or with dessert and
nut
RECIPES
BRASED HAM
WICH MADEIRA
Brais
the Ham
and cut it into
slices > remave the fat
from the meat juice
reduce them add Madeira.
Strain and then
thecken with arroroot or cornflour ( cornstarch ) Arrage the slince
of ham in an ovenproof dish and cover
with the Madeira flavoured stock . Cover and heat
through in the oven without
boiling.
Madeirea
Sauce ( old recipe )
Add 3 tablespoon
madeire to 200 ml
º( 7fl oz ¼
cup ) reduced meat juice and warnm.
Madeira
sauce ( modern Recipe) put i kg ( 2 ¼ )
crushed veal bones into
an oven proof dish
and place in a preheated oven
at 240ºc ( 475ºF gas 9 ) Turn 5the
bones over from
time to time
so that they colur evenly Meanwjhile dice 2
carrots and large onoin . When
the bones are
golden add the vegestable and cook until golden then drin
the bones and vegestable and
place in a large
pan . Remave the from any
juice in the cooking
dish and add I
litre ( (1¾ pint 4 1/3 cup s)
Stock or water
> Scater the side
of the dish well
and still residue into
liquid .
Quickly
bring to the boil
skil and add 2 finely chopped
celebrety stick 200 g ( 7 oz ) peed and sewd tomatoes
I peede crushed garlic clove a
garni and puree Bring
to the boil cover
and simmer genty
for 2 hour . starting
and then add
some tarragon and
100g ( 4 oz 1 ½ cups ) finely
chopped mushroom Bring
to the boil Dissolve
I Tablespoon cornflour (
cornstarch) in 200 ML (7 oz
¾ cup ) madeire and
pour in a stream into the boiling
sauce whising it in
Strain and reheat before serving ,
MADELEINE A small individual Rrench sponger cake
shaped like a rounded
shell mad4e with sugar flour metled
butter and egg flavoured with
lemon or orange - flower water . The mixture is cooked
in ribbed oval mould which give
the cvakes their shell like
apperence .
The
origin of this seashell cake so
strictly pleated outside and
so sensual inside ( Marcel proust ) is the
Subject of much discussion It has been
attributed to avice , chef
to talleyrand , the French Statesman , who had
the idea of baking a pound -cake mixture in the aspie mould . Other authorities however ,
believe that the recipe is much
older and originated in the French
town of Commecy which was
then a duchy under
the rule of stanishen
Leszezynski. It is said that during a visit to the Castle
in 1755 the duke was very
5taken with a cake made by apeasant
girl named Madelineine > This Started The Fashion for madeleinesa ( as they were named by the
duke ) Which were then launched in Versailles by the bis Daughter Marie Who was married to Loouise XV. The attribution of the cake To madeline Pouner . cordon-bleu
cook to a rich burgher of Commercy ,seen doubtful
The name madeline is also given
to the small individcual ,
English sponge cake which is baked in na
dariole mould could coated with jam and desccate4d desiccated coconut and topped with a glance (candied )
cherry and angelica.
Recipe
Classic
madelinenes
Melt 100g ( 4 oz ½ cup ) butter without
allowing it to be
become hot butter a tray of tray madeliene mould with
20 g ( ¼ oz , 11/2 Tablespoons ) butter put the
juice of half a lemon
in a bown with a pinch
of salt 1258g(4 ½ oz, scant 2/3
cup ) caster (superfine ) sugar, 3 egg and an extra egg yolk Mix
well together with a wooden spatula
and then sprinkle in 125g (4 ½ oz scant 1 ¼ cups ) silted reissuing flour
and mix until smoked
finally add then melted
butter spoon the
mixture into the moulds
but do not fill more
than two thrird full , bake
in a preheated oven at
180ºC (350ºF, gas 4) for
about 25 minutes turn
out the mladeleine and cool
on a wire rack.
Commercy madelienes
Cream 150 g ( 5 oz 2/3
cup ) butterr with a wooden
spoon Add 200 g ( 7 oz , scant I
cup) caster (superfine ) sugar and
mix well
add 6 egg one at a
time then 200g (7 oz 1 ¾
cups ) plain (all purpose )
flour sifter with I teaspoon baking
powder , and finally strir
I tablespoon orange- flower water , Butter and lighly flour
some madeliene mould and
spoon in the mixture .bake in a preheated oven
at 220ºc (425ºF gas 7) for about
10 minutes. Turn out the
madelienes on to a wire rack
to cool
English Madeline
Cream ( Superfine ) sugar until pale and Creamy. Stir in 2 egg and little- self
flour
MAHON
Magnets
with green peppercorns
Brown
the duck breasts
in the butter or goose fat in a
frying pan. Add ½
glass of
stock , salt and some green peppercorn and cook , keeping the meat rare. Remove from the heat and add
2 tablespoon double ( heavy ) cream keep warm.
Cook some
rice in the Oriental way
( light brown the rice in the butter
or goose fat, then
add stock and
cook until the
rice is tendeder
and all the stock has been adsorbed ) and add an
equal quantity of
chopped mushrooms .Prepare a think
béchamel souse (half the
volume of the rice ). Add the rice
and mushroom and form into flat cake. Brown the cake
in a little hot oil .Serve
the duck breasts with
the rice cake and
coat with the sauce.
MAHON This semi-hard pressed DOP cheese (40-45% fat
content ) from the island
of major is made
by farmers from milk the
cheese are gathered
from the farmer by
recogedore - afinadore who ripen
them in the underground cellars for any
thing from to months to two years
Produce in a regular squares with
round corner , the cheese
has a tangy, nutty flavour. in majorca it
serve sliced with olive
oil, the fresh tarragon.
MAIDENHAIR FERM Aspecies
of ferm with aromatic and
masilagiunos leaves that are used to
make infusion and serops eas bronchar
condition maidenhair ferm
syrop was ones used to sweeten hot
drinks, particularly Bavarian cream. Capile, a popular drink in Portugal,
especially in Lisbon, is made of maidenhair fern syrup, lemonm zest and cold
water.
MAID OF HONOUR Asmall
English tart with an almond filling. Tradition has it that Boleyn dated the
recipe while she was lady- in waiting to Catherine og Aragon and that an
Enchanted Henry VIII named the cake of honour. The recipe was mostly closely
guarded until a lady from the Court of Jorge give quit to agent Gentleman who
opened a shop in Richmond to seldem. Originally small chest cake, with a court
chees, almond and lemon filling there are various recipe. Almond custard or jum
topped with almond sponge tipical filling
MAILLE AN
18TH century Frech mastard and vinegar manufacturel in 12769
suck secceded leconte as vinegar
diceteler to the king but his
reputatition had already
been establish . he had einvented the famous four thieves
vinegar in 1720, the antiseptic quantities of which protected the doctors and
nuns treating plague victims in the great epidemic in Marseilles.
A hundred varieties of vinegar health or beauty and 53
varieties of flavourde table vinegars ( for examples nasturtium, caper, game,
ravigote and distilled) were produced in his laboratories in Paris as well as
mustards and fruits preserved in
vinegar. These products were exported to Hamburg and Moscow. The name Maille is
still used on a range of mustards and vinegars, the recipes of which date back
to the 18th century.
MAINTENON The name given to a savoury dish made
with mushrooms, onions and becha el sauce, sometimes contatining truffles,
toungue and chicken breast. This style of preparation is usually applied to
delicate meats ( such as lamb chiops, veal and sweetbreads). But stuffed
omelettes poarched eggs and stuffed potatoes, can also be prepared in this way.
Sweetbreads a la Maintenon are braised
arrnge on croutons, garnished with a slice of truffle and onion puree, and
surrounded by a ring of supreme sauce.
Dishes a la Maintenon were probably created by a chef int
the service in the Noailles family, who owned the Chateau de Maintenon, but Madame
de Maintenon was also interested in cooking she created lamb chops en papilotes
for Louis XIV.
REIPES
Lamb( or
mutton) chops Maintenon
Quickly
brown the chops in butter in one side only. Coat the cooked side of each chop
with Itablespoon Maintenom mixture
shape into a done , and
coat with breadrumds Lavishly butter a baking
dish and arrange the choose
on it . Sprinkle with melted and
cooking in a preheated
oven at 240ºC ( 475ºF gas 9 )
until golden Serve with
Perigueuz sauce.
Maintenon
mixture
Clean and
slice 150 g (5 oz 2 ) mushroom
and sweat in 15 g( 5 oz 2 cup ) mushroom and possibly
truffle and cooked
tongue . bind with thick veloute sauce . prepare and
cook a very soft 8- egg
omelettete the salpi con on the half
the omelette, rool up, and slide
on the an ovenproof
plate .Coat with a
ligh soubise sauce
sprinkle with parmesan cheese and
melted butter and
brown quickly in the oven
Stffed
potatoes a la Maitenon
Bake
some floury medium unpeeled potatoes
in the oven . cut in half and remove the
pulp without breaking the
skin prepare a salpicon
with chicken cooked
tongue and mushroom bound
with a ligh Soubise
puree . Fill the potato
skins with this
mixture , forming a done
shape , Sprinkle the top
with grated cheese ,
breadcrumbs and melted a butter
Brown in the oven.
MAISON This
French term meaning house
when used honestly, indicate that
the dish concerned
has been prepared according
to an original recipe and is
served only in the
establishmen which claim it. it is more commonly
used today to refer to a sopecially of the
house or to a dish
that is home - made to the
chef own recipe
MAITRE D’ HOTEL
The French term for
the person in change
of the dining room
in the hotel or
restaurant . traditionally a
man the
maitre d hotel is the assisted
by a team of senior
and assistance waiters.
In the royal noble household of
France, the office of maitre was always held by the noble men of the highest
rank, sometimes princes of the blood royal. Altough of the time the office was
a sinecure, the maitre d’ hotels was at least nominally, in charge of all
departments of the royal household. Including the kitchen and cellars, and all
the functionries and servants. In la maison reglee (1692) Audiger sets out the
maiter de hotels duties in a private house: he should supervise the accounts.
Choose the cooks buy the bread wine and meat, and regulate and arrange the
table settings of all the different service noble man might require.
The maitre d’hotels function must
has almost eased to exist in private hjouses as it is rare to require sometimes
just to aarange tables and buy provisions, however in the large traditional
restaurant it has lost none of its importance. He must be thoroughly familiar
with the details of the special work of the dining rooms kitchen and cellars.
He must also be able to advice his clients to guide them in their choice of
dishes, the wines to go with them and the fruit follows.
MAITRE D HOTELS BUTTER
A savoury butter containing chopped parsley lemon juiecs
and served with grilled (broiled ) or fried fish , grilled meat or vegetable either in liquid form or
solidified, in the round or slices.
Recipe
Maire d’
hotel butter
Work 200g (7
oz generous ¾ cup ) butter to a smooth
paste with paste with a
wooden spoon , add ½ tea spoon fine
salt a pinch of pepper , a
squeese ( about I tablespoon ) of juices
and I tablespoon chopped parsley. This
butter can be kept in the refrigerator for 2 or days.
Maitre d’ hotel French beans
String and
slice the beans
and place in the large
pan of boiling water > Cook at
a rolling boil , uncovered and season with salt halfway through cooking Drain Throughly and mix
in 50 g ( 2 oz , ¼ cup
maitre d’hotel butter per 450 g ( 1 lb ) cooked beans .Serve with a little . chopped parsley
Additional
recipe See potato
MAIZE
(CORN) A cereal with white , yellow or rust- coloured grain , rich
in in starch which are
attached to the cob
protected by the layer of the fibrous leaves with tasselled topsd
also Known as com
( in the United States ) and
Indian corn > it originated in
North america Being discovered by
Chrirtophes
·
Grain
Main maize This ios hard and and yellow
with a fairly small cob , it can be
ground into flour , meal or semolina and used
to make bread, pancaked fritter
waffles polenta tortiller milk pudding biscuit
and cake. Comflake are also
made with maize
flour cvornflour
(cornstarch) is widely used
as a thickening agent .This
type of the maize is also used
to make Bourbonwhiskey and
certain type of beer, as well as corm oil.One variety of maize
has - black grains rather that yellows, and is ground to produce blue cornmeal.
·
Sweetcorn Known
as corn on the cob, this
is grown as a vegetable . The grains
are Ple yellow and the cob
is large than that of grain maize. It is harvested white
still unripe asnd must
be eaten quickly as the natural
sugar in the grains begins to turn
to starch after pickeng and it loses
itsd sweet ness ,It should be
chosen with plump milky grains and covered with pale green
leaves .It is sold either fresh ,canned
or fronned . the canned of frozen
. the fresh cobs
are cooked in boiluing water or grilled ( broiled) They are served with lemon
or cream Sweetcorn can be served hot on
off the cob, as an
accompaniment to meat dishes or roast
poultry. The grains can also
be used in mixed salad baby sweetcom is harvested
when immature.Sold fresh canned
and pickled it is eaten
who and often used in the oriental dishes
·
Porcorn
This is prepared
by heating the the
grains in the oil until
they pop (puff up and
burst ) forming soft white light masses which can be sprinkled
with salt, coated in melted
butter or caramelized. Popcorn is eaten
as snack or sweetmeat.
Recipe
Cornbread
Mix 500 g (
18 ozoz, 3½ cups ) wheated flour , 4 teaspoon sugar , 1 ½
tablespoon baking powder , 1 ½ teaspoon sugar
andf 100g ( 4 oz ½ cup ) butrter
in a bownl. Blend in 4
egg yolk beated with 500 ml (17 fl oz, 2 cup ) milk and 6
tablespoons double (heavy) cream,stirring as
little as possible . fold in 4 egg whittes
whisked stiffly and pour into
well buttered patty tins ( Muffinpans ) filling them three - quarter full .Bake in a
preheated overn at 220ºC ( 425ºF,
gas 7) for 25-30 minutes. In the united States this bread is served hot,
straight from thwe oven, at breakfast.
Corn
fritters
Make a
smooth batter using 100g (4 oz, 1 cup) plain ( all purpose) flour, 2 eggs and
100 ml ( 4 fl oz, 7 tablespoon)
watyer.add 225 g ( 8 oz, 1 cup) thawed frozen or drained cannet
sweetcorn. Sitr well adding seasoning taste and little nutmeg. Shallow fry
spoonfuls to of the sweetcorn in batter in
a mixture of sunflower oil and butter until golden underneath and set.
Turn and cook the second side until golden. Serve with deep fried bread crumb
coated chicken and friwed bananas as American Maryland Chicken.
Fresh corn
with bechamel sauce
Choose fresh
cobs with tender grains. Leave only one layer of leaves on and cook in boiling
salted water for about 15 minutes ( be careful to keep the water on a boil).
Drain the cobs and remove the leaves. Detach the grains from the cobs and
server with a light bechamel sauce.
MALAGA A mainly fortified Spanish Do wine produce
around the town of the same name in a Andalusia. It is made according to a type
of solera system, in which the casts of maturing wine are repeatedly topped
within younger wines to perpetuate the quality and character of the original.
Sixteen types of wines are officially recognized, ranging from dry tio sweet
with alcohol levels of 15 - 23%.
MALAKOFF The name given to various classic cakes,
often containing nuts. The most common type is made of two thick round
dacquuoise ( nut meringue) cakes, each of each of which is coated in coffee
mouse: the top is sprinkled with icing ( confectioners) sugar and the sides
coated with chopped toasted almonds. Another versiobn of malakoff is composed
of a choux paste crown paste on a puff pastry or spongue cake base, the centre
filled with ice cream containing crystallized ( candied) fruits, Chantili
cream, or any other cold frothy filling.
MALANGA Also known as tannia, yautia or new
cocoyam. A large firm starchy root vegetables with a brown skin and white
flesh, which is use grated in the West Indies for the preparation of acras. The
root vegetable is alos baked or boiled and leaves are use in cooking as well.
Malanga belongs to the same family of plants as the taro, this being the arum
lili family. Malanga should be cooked before eating as it may contain calcium
oxalate crystals which are an irritate.
MALLARD Migratory wild duck of the Anatidae family,
which has become more and more sedentary and which is easily found, even in the
big cities. The adult male has
multicoloured plumage the head and neck are dark green with blue glints and
often a white ring at the base of the neck; the back is metallic blue, the
throat is read and the stomach is greyish white; the wings are ash blue. The female, a little smaller has a more or
less dark beige plumage, like that of the young. The mallard is prepared in the same way as
duck.
MALLOW A common plant that grows in field, hedgerows
and on roadsides. There are about 20
different species found all of the world.
Its leaves contain a mucilage used as an emollient and in
infusions. The leaves can also be eaten
in salad or as a vegetable, like spinach.
The flowers are soothing to chest troubles and sore throats.
MALT Barley that is prepared for brewing or
distilling by being steeped, germinated, roasted and then crushed in a
mill. The extent to which the malt is
roasted determines the colour of the beer.
The main constituent of malt is starch, which is conventered to sugar by
fermentation when the crushed malt is soaked and heated. This process,,ca lled saccharification
results in the production of wort, which is processed further to produce beer
or distilled to produce whisky.
Malt extract - a concentrated
infusion of germinated barley - is used as a sugar substitute.
MALTAISE, A
LA The term used to describe sweet or
savoury preparations which are based on oranges particularly the Maltese blood
orange. Maltaise sauce is a hollandaise
sauce flavoured with blood orange juicee and shredded rind, served with poached
fish or boiled vegetables (such as asparagus, Swiss chard and cardoons). The bombe glacee a la maltaise is coated in
orange ice and filled with tangerine-flavoured chantilly cream.
RECIPES
banana
croutes a la maltaise
Cut a large,
day old bruiche into slices and then cut the slices into rectangles a little
longer and wider than the bananas.
Arrange them on a baking sheet, sprinkle with sugar, and lightly glaze
in a preheated overn 220 C (425 F, gas 7).
Meanwhile peel 6 bananas, cut them in half lengthway, and sprinkle
;ightly with lemon juice. Place the
bananas on a buttered baking sheet and cook in the oven for 5 minutes. Arrange the bananas alternating with slices
of brioche, in a circle in an ovenproof
dish. Fill the centre with a
confectioner's custard (pastry cream0 flavoured with orange zest. Sprinkle the whole dish with finely crushed
macaroons and melted butter and brown in the oven. Before serving, decorate with candied orange
peel.
maltaise
sauce
Mix the
juice of a blood orange with 200 ml (7 fl oz, 3/4 cup) hollandaise sauce. Add 1 tablespoons
grated and blanched orange peel.
MAMIROLLE Uncooked pressed cheese made from pasteurized
cow's milk (40% fat content) with a washed, smooth, reddish crust. Mamirrole is
a rectangular loaf shaped cheese; 15 (6 in) long and 5-6 cm (2-2 1/2 in)) wide,
weighing 500-600 g (18-21 oz,). It is
made in France, Comte, at the diary industry's famous national school which is
established in Mamirolle, to the east of Besancon.
MANCELLE, A
LA The name given to dishes which
originated in the French town of Le Mans and the surrounding area, notably
poultry (roast capon, chicken fricassee), pork rillettes, wild rabbit, and an
omellete in which the eggs are mixed with antichoke hearts and diced potatoes.
MANCHEGO A DOP Spanish cheese made from ewe's milk
(45-50% content), which originated in La Mancha. It is cylindrical, 10 cm 94 in) deep and 25
cm (10 in) in diameter , and is sold either fresh(rare) or matured for two
years (veijo). The cheese is white and
firm to the touch with an even distribution of small holes. The flavour is fairly mild and nutty even
when very mature. The cheeses used to be
pressed in malaited grass moulds which left a cross hatch patternon the rind;
today plastic moulds are used. In Spain
Machego is served in characteristic triangular waters as part of a selection of
tapas or with honey and fruit as a dessert.
MANCHETTE A paper frill used to garnish the projecting
bones of, for example, a leg of lamb a ham or chops).
MANCHON The French term for muff, this is a small petit
four made of almond paste. It is shaped
like a muff, into a small tube by rolling it around a wooden handle, It is filled with Chiboust cream of praline
butter cream and the ends are dipped if ground almonds or in chopped pistachio
nuts.
MANDOLINE A vegetable slicer consisting of two
adjustable stainless steel blades, one plain, one grooved held in a wooden or
metal to be tilted during slicing. It is
used particularly to slice cabbage, carrots, turnips and potatoes.
MANGE-TOUT Also known as snow pea or sugar pea. A type of pea with flat pods, which are eaten
whole before the seeds are fully formed, hence its French name, mange-tout
('eat all'). The pods have no membrane lining like common garden peas and are
usually stringless, so they are crisp but tender. They are brilliant green in colour and can be
stored for a few days in the refrigerator.
Preparation entails topping and tailing, they taste best when used raw in
salads or cooked only briefly - steamed, boiled or stir-fried. They can be used either whole or sliced, for
the same recipes as fresh peas, and are
widely used in Oriental cuisine.
MANGO A large tropical fruit of which there are
many varieties. Mangoes are typically
oblong and greenish, ripening to yellow, red or violet (particularly on the
side of the fruit which has been exposed to the sun). The skin should be slightly supple. The orange juicy flesh clings to a large
flattish stone (pit) it is aroumatic, soft and sweet with an acid
aftertaste. Certain varieties are fibrous,
others have a flavour of lemon, banana or mint.
The mango tree came originally from
India and Malaysia and has been known in Asia for a long time. It was introduced into Brazil and the West
Indies in the 18th century and into Africa, Mexico, Florida and Hawaii in the
19th century.
In Asia and the West Indies unripe
mangoes, either raw or cooked are used as an hors d'oeuvre or as an
accompaniment to fish or meat. Mango
chutneys are among the best known chutneys.
Ripe mangoes, which do not keep long can be used as a garnish for
chicken, as an ingredient in mixed salads, and to make sorbets, jams, marn
alades and jellies. Fresh mangoes can be
cut in two off the flat stone and eaten with a spoon; alternatively, the flesh
can be removed and diced.
RECIPES
duck with
mangoes
Choose
mangoes that are not too ripe, peel them, and remove the stones (pits0 over a
plate to collect the juice. Put the
fruit and juice in a saucepan with a little apricot or peach liqueur, cover and
cook gently for a few minutes over a low heat.
Strain the fruit, reserving the juice and put to one side.
Pluck, draw, singe and truss a
duck. Season with salt and pepper and
coat lightly with fat. Roast in a
preheated oven at 220 C (425 F, gas 7)
with chopped onions, carrots celery, a little thyme, a bay leaf and 2
tablespoons water. After about 35
minutes for a 1.12 (2 1/2 kg 2 1/2 lb) duckling.
When the flesh is still pink, pour, off the cooking juices into a pan
and add 5 tablespoons white wine or stock.
keep the duck warm.
mango
dessert with passion fruit and rum
Remove the
pulp from 500 g (18 oz) passion fruit and discard the seeds. Whisk the pulp together with an equal
quantity of sugar syrup and freeze to make a sorbet.
Cutr some Genoese sponge cake into 4
rounds, 10 cm (4 in) in diameter and 1 cm (1/2
in) thick, and scoop out a slight hollow in each. Cut the flesh of 4 well ripened mangoes into
slices. Fill the hollows in the sponge
rounds with the passion fruit sorbet and arrange the slices of mango in the
shape of a fan over the top. Place in
the coldest part of the refrigerator.
Prepare a zabaglione with rum, whisk
4 egg yolks with 7 tablespoons rum in a bain marie. When the mixture is light and fluffy, add 4
tablespoons whipped double (heavy) cream. Coat the slices of mango with the
zabaglione, glaze for a short time under the grill (broiler) and decorate with
Cape gooseberries.
MANGOSTEEN A round ribbed fruit, the size of an orang,
native to Malaysia. The thick, tough, dark red to brown skin covers a delicate
juicy white flesh diivided into five or six segments. The mangoesteen is eaten fresh, peeled and
cut in half. It is also used in jams,
sorbets and exotic salads. In Indonesia
it is made into a vinegar and a concentrated oil is extracted from the seeds to
make kokum butter.
MANIOC The edible root of a tropical plant, also
called cassava, tapioca or yuca. This
has white starchy flesh beneath thick brown peel. It is used as a dried form of granular starch
used to make puddings and in some baking.
Originally from Brazil, the plant is cultivated throughout South and
Central America and has been introduced into Africa, where it is now a basic
foodstuff (ground into semolina, salted or sugared in flat cakes, or boiled in
foutou). It is also grown in Asia.
There are two varieties of manioc;
sweet and 1 litter. The root of sweet
manioc is peeled, washed, cut into pieces, cooked in salted water and used like
potatoes to accompany meat or fish. The
root must be washed, peeled and cooked as it contains natural toxins. A flour is also extracted to make cakes,
soups, stews bread and biscuits. The
starchy leaves are prepared like spinach (West Indian bredes). Bitter manioc is used in the food
industry. It contains larger amounts of
the natural toxin, a poisonous juice which contains hydrocynic acid, but his is
eliminated by washing and cooking, the fresh roots are then grated and left to
ferment. The sarch is extracted by
centrifugation, cooked, crushed, dried and made into tapioca.
MANQUE A type of sponge cake that is a speciality of
Paris. It is said to have been invented
by a famous 19th century Parisian pastrycook called Felix, while preparing a
Savoy sponge cake. When the egg whites would not whisk up, in order not to
waste the mixture, he had the idea of adding melted butter and flaked
(silvered) almonds, and covering the cake with praline when it was cooked. The customer who bought it thought it was so
good that she ordered another and wanted to know the name of the mystery
cake. The baker said it was a manque
(failure), but it became such a success that a special mould was invented.
The moule a manque, is a round deep
sided mould which is also used for other cakes.
The original manque mixture has been considerably modified since Felix
first made it. It is now often flavoured with flaked hazelnuts, raisins,
crystallized (candied) fruit, anuseed, liqueur and alcohol. It can be decorated with cream, jam,
crystallinzed fruit or coated with fondant icing (frosting).
RECIPES
gateau
manque
Melt 100 g
(4 oz, l/2 cup) butter without allowing it to brown. Separate 6 eggs. Put the yolks into a bowl with 200 g (7 oz,
scant 1 cup) caster (superfine) sugar and 1 tablespoon vanilla sugar. Whisk until the mixture becomes light and
frothy. Then in 150 g (5 oz, 1 1/4 cups)
plain (all purpose) flour, the melted butter and half a liquer glass of rum,
mixing until evenly blended. Whisk the
egg whites together with a pinch of salt into firm peaks and gently fold them
into the manque mixture.
lemon manque
Remove the
peel from a lemon and blanch for 2 minutes in boiling water. Refresh in cold water, dry and shred very
finely. Finely dice 100 g (4 oz, 1/2 cup) candied citron peel. Prepare the manque mixture and add the
shredded lemon peel and diced citron before incorporating the egg whites. Bake the cake, remove from the tin (pan)
while still warm, and cool completely.
Lightly whisk 2 egg whites and mix in
1 tablespoon lemon juice, then some icing (confectioner's) sugar, until the
mixture has a spreading consistency.
Coat the cake with the icing (frosting) and decorate with small pieces
of candied citron peel.
MANZANILLA A type of sherry produced from around
Sanlucar de Barrameda, in Andalucia. It
is crisp and dry and should be served chilled.
It is a very good accompaniment to shellfish.
MAPLE One of about 200 species of rtree or shrub
which grow in temperate climates. The
North American sugar maple has orange sap, which is collected from the trunk in
the spring and yields a clear golden syrup.
Rich in sugar, with an aromatic flavour, maple syrup is very popular in
the United States and Canada. It is spread on roasts and ham, served with
pancakes and puddings, and used to glaze carrots and caramelize sweet potatoes.
Maple syrup tart is another favourite.
Centrifugation of maple syrup
produces a butter an essence used as a flavouring in patisserie and
confectionery is obtained by distillation. Concentrated maple sap can be used
to make a cider like drink (especially in Louisiana) which after fermentation,
yields an aromatic vinegar.
RECIPE
maple syrup
tart
Boil 7
tablespoons maple syrup with a little water for 5 minutes. Blend in 3
tablespoons cornflour (cornstarch) mixed with cold water, then 50 g (2 oz, 1/4
cup) butter, line a tart plate (pie pan) with shortcrust pastry (basic pie
dough) and spread the lukewarm syrup mixture over it. Decorate with chopped
almonds. Cover with a fairy thin pastry lid, pinch round the edge, prick with a
fork , and bake in a preheated oven at 220 C(425 F , gas 7) for about 20
minutes.
MAQUEE Uncooked soft cream cheesefrom the wallon
area of Belgium made from cows milk and rannet, left in muslin (cheesecloth)to
strain.After draining, it is lightly whipped and becomes creamy.Maquee is eaten
spread on a slice of bread or salted and accompanied with red radishes , or
sweetened and sprinkled with soft brown sugar.
MARAICHERE,
A LA Describing preparationsthat
icorporate a selection of fresh vegetables. The termis applied particularly to
large roast or braised cuts of meat that are garnished with glazed shaped
carrots, small glazed onions , braised stuffed cucumber and quarter of
artichoke heart cooked gently in butter. Another maraaichere garnish consist of
Brussels sprous in butter, salsify and chateau potatoes. The accompaninmg sauce
consist of the deglazed and thickened meat juice or the strained skimmed
braising liquid.
MARASCHINO Acolourless liqueur made from the distillate
of fermented Maraschino cherries.It originated in Dalmatia and is much used in
flavouring sweet dishes.
MARBLE Marble working surfaces are used by
professional pastry- cooked and confectioners when working with chocolate,
sugar and pastries that need to be kept
cool. A marble surface always remain clean and cool as it does not absorb fat
or atmostpheric moisture. However, the surface should not be exposed to acid
substances , which will cause pitting.When
making toffee at home , a small marble slab brushed with oil can be
used.
MARBRADE A charcuterie speciality from southwestern
France, similar to brawn (head cheese).
It ismade with pieces of pig's head loosely packed in aspic and served
in a mould
MARC A spirit distilled from the debris (skins and
pips) left after the final pressings of
grapes for wine. In Italy it is known as
grappe. It can be used as brandy in cookey, although marc that has not been
matured can be a fiery spirits and should be actually cooked or set alight, and
not used neat. The marcs of several
French regions are famous, notably the marc de Bourgogne. In Alsace there is one made from
Gewurztraminer grape pressings.
MARCELIN A French cake consisting of pastry base
covered with strawberryjam, coated with a mixture of eggs and ground almonds
and sprinkled with icing (confectioner's) sugar.
MARCHAND DE
VIN The name for certain prepartions
that are made with red wine and shallots, especially a flavoured butter served
with grilled (broiled) meat(usually entrecote steak or kidneys). Whiting or
sole a la marchand de vin are poacched in red wine with chopped shallots, then coated
with the cooking liquid, reduced and whisked with butter and sometimes glazed
in the oven.
RECIPES
entrecote
marchand de vin
Grill
(broil) an entrecote steak under a high heat. Season with salt and pepper and
garnish with rounds of marchand de vin butter.
marchand de
vin butter
Add 25 g (1
oz, 1/4 cup) finely chopped shallots to
300 ml (1/2 pint, 1 1/4 cups) red wine
and boil down to reduce by half. Add 300
ml (1/2 pint, 1 1/4 cups) beef consomme, and reduce further until almost
dry. Cream 150 g (5 oz, 2/3 cup) butter
and mix it with the reduced wine mixture. Add 1 tablespoon finely chopped
parsley and a little lemon juice and season with salt and pepper. Chill well.
MARECHALE, A
LA in classic cuisine describing small
cuts of meat (such as lamb chops or noisettes, veal escalopes (scallops) or
cutlets, calves sweetbreads or poultry supremes) that are coated with
breadcrumbs and sauteed. They are
garnished with bundles of asparagus tips and a slice of truffle on each item and served in a ring of
thickened chateaubriand sauce or veal gravy.
They may also be served with maitre d' hotel butter. Fish a la marechale are poached in white wine
and fish fumet, with mushrooms and tomatoes.
The sauce is made from the reduced cooking liquid mixed with meat glaze
and butter.
RECIPE
lamb cutlets
a la marechale
Braise some
asparagus tips in butter. Cut a truffle
into thin strips and braise in butter for 2 minutes. Prepare a liquid maitre d'hotel butter.
Season thecutlets with salt and pepper, coat them with breadcrumbs, and saute
them in clarified butter. Arrange the cutlets in a crown, garnish each one with
a strip of truffle, and place the asparagus tips between the cutlets. Serve with the maitre d'hotel butter in a
sauceboat. Very finely chopped truffle parings may be added to the breadcrumbs
coating.
MAREDSOUS Pressed uncooked cow's milk cheese (45% fat
content) with a washed crust, weigh 0.5-2.5 kg (1 1/8-5 1/2 lb). It has a supple, dense texture and a sweetish
taste.
MAREE A French collective name for all sea fish,
shellfish and a seafood that are sold in a fish market.
MARENGO A dish of chicken or veal sauteed with white
wine, tomato and garlic.
Chicken Marengo is named after the
Battle of Marengo (14 June 1800), at which Napoleon Bonaparte defeated the
Austrians; it was created on the battlefield itself by Dunand, Napoleon's chef.
Bonaparte, who on battle days are
nothing until the fight was over, had gone forward with his general staff and was a long way from his
supply wagons. Seeing his enemis put to
fight, he aksed Dunand to prepare dinner for him. The master chef at once sent men fo the
quartermaster's staff and ordinance corps in search of provisions. All they could find were three eggs, four
tomatoes, six crayfish, a small hen, a little garlic some oil and a
saucepan. Using his bread nation, Dunand
first made a panada with oil and water, and then having drawn and joined the
chicken, browned it in oil and fried the eggs in the same oil with a few garlic
cloves and the tomatoes. He poured over
his mixture some water laced with brandy borrowed from the general's flask and
put the crayfish on top to cook in the steam.
The dish was served on a tin plate,
the chicken surrounded by the fried eggs and crayfish with the sauce poured over
it. Bonaparte, having feasted upon it,
said to Dunand. 'You must feed me like
this after every battle.'
The originally of this improvised
dish lay in the garnish, for chicken a la provencale, sauteed in oil with
garlic and tomatoes, dates from well before the Battle of Marengo. In the course of time the traditional garnish
was replaced by mushrooms and small glazed onions and the preparation was also
used for veal.
Some authorities believe that the
dish was created in the town of Marengo (now Hadjuout) in Algeria.
RECIPE
Sauteed veal Marengo
Cut 1 kg (2¼
lb) shoulder of veal into large even
sized cubes and saute in 25 g (1 oz, 2 tablespoons) butter and 2
tablespoons oil in flameproof casserole until lightly browned. Add 2
chopped opions and brown them, sprinkle with 1 tablespoon flour and cook
until golden brown. Add 1 glass of white
wine, scraping the bottom of the casserole to incorporate all the residue, then
500 g *18 oz) seeded chopped tomatoes a bouquet garni, a crushed garlic clove,
and salt and pepper. Add enough hot
water to just cover the ingredients, bring to the boil, cover and simmer for 1
hour.
Meanwhile, glaze 24 small (pearl)
onions in 1 tablespoon granulated sugar, 25 g (1 oz, 2 tablespoons) butter,
salt and pepper. Keep hot. Saute 150 g (5 oz, 1½ cups) finely sliced
mushrooms in 20 g (¾, oz, 3 tablespoons)
butter. Cut 2 slices of bread into
croutons and fry in 3 tablespoons oil until golden brown. Five minutes before the meat is cooked, add
the mushrooms and complete the cooking.
Pour the sauteed veal into a deep
warmed dish, sprinkle with chopped parsley and garnish with the glazed onions
and the croutons.
MARGARINES
and spread Since the 1860s, margarine
has played an important part in the diet of industriiialized countries. The product was conceived by French research
chemist Hippolyte Mege-Mouries to meet a pressing need for a longer lasting and
economical alternative to butter to suit the population that had moved from the
country and into the cities. Noticing
its pearly sheen, he named his invention margarine, taken from the Greek word
margariles meaning pearl. The Dutch
company, Jurgens, initiated commercial production in the 1870s. The popularity of margarine soon grew on a
worldwide scale, as it became recognized as a valuable and economical food
product.
Margarine has a minimum fat content
of 8o% but less than 90%. Spread,
although similar to margarine in that they are made from vegetable oil, have
varying fat levels.
Margarines and spreads can be made
from a wide variety of vegetable oils, and those most commonly used include
rapeseed (canola), sunflower, soya, palm and palm kernel. The oils are refiend to purity and
blended. Essential vitamins A, D and
sometimes E, flavouring, salt and milk and/or they are added and the final
mixture is emulsified, pasteurized and chilled.
Over the years, a variety of
technological innovations have taken place, resulting in products suitable for
a number of uses. Examples include
margarines and spreads sold in tubs which can be spread easily even when
chilled. Some spreads are based on
particular types of fat, others offer a ‘buttery taste’
Around a third of all British
produced margarine and related spread products are essential ingredients for
catering, baking and commercial food processors
they are used in taking instead of butter or lard (shortening), for
example to provide tender, short or soft textures and flavours to incorporate
air in cakes and creams and to produce.
Layers in puff pastry. For pastry, biscuits and bread baking margarine
or high fat spreads produce good texture.
Margarines and other high fat spreads are also suitable for frying.
MARGUERY,
NICOLAS French chef (born
1834;died1910).He began his career as a
dish washer at the Restaurant Champeuax in Paris during which period became an
apprentice chef and eventually, in 1887, he opened a restaurant of his
own. The Marguery became an elegant
opulent rendezbous for gourmets and was famous for its marvellouscellar and
especially, for its fillets of sole Margeury
(cooked in white wine). Margeury
invented a number of other dishes, particularly tournedos Marguery (served on
artichoke hearts).
RECIPE
Fillets of
sole Marguery
Fillet 2
sole. Using the bones and trimmings,
make a white wine fumet, adding a little chopped onion, a sprig of thyme, a
quarter of a bay leaf and a sprig of parsley.
Season with salt and pepper and boil for l5 minutes. Add to the fumet the cooking liquid from 1
litre (1quarts) mussels cooked in white wine. Season the sole fillets with salt
and pepper and lay them in a greased dish.
Pour over a few spoonsfuls of the fumet and cover with a sheet of
buttered greaseproof (wax) paper. Poach,
gently, then drain the fillets and arrange them in a oval dish; surround with a
double row of cooked shelled mussels and peeled prawns (shelled shrimp). Cover
and keep warm while the sauce is being made.
Strain the fumet and the cooking liquid from the sole,
reduce by two-thirds, remove from the heat and when slightly cooled, mix in 6
egg yolks. Whisk the sauce over a gentle
heat, like a hollandaise sauce, incorporating 350 g (12 oz, 1½ cups) softened
butter. Season the sauce with salt and pepper and strain it; pour over the
fillets and their mussel and prawn garnish.
Glaze quickly in a preheated oven at 230ºC (450º F, gas 8) and garnish
with pastry motifs pointing outwards.
MARIE-LOUISE A garnish dedicated to the second wife of
Napoleon l and served mainly with cuts of lamb or mutton. It consists of either noisette potatoes and
artichoke hearts
stuffed with
a mushroom duxelles and onion
puree,
the sauce being made by deglazing the panwith demi-glace ; or small tarts
filled with peas and tiny balls of carrot and turnip.
Tournedos marigny
MARIGNAN A savarin cake spread with sieved apricot jam
and covered with Italian meringue; it is traditionally decorated with a ribbon
of angelica fashioned like the handle of a basket.
RECIPE
Marignan
Soak 75 g (3 oz, ½ cup)
raisins in warm water until plump. Weigh out 250 g (9 oz, 2¼ cups) strong plain
(bread) flour. Dissolve 15 g (½ oz)
fresh yeast (1 cake compressed yeast) in a very small amount of water, stir in
a little of the flour, then cover the mixture with the rest of the flour and
leave to rise. When cracks appear in the
flour (after about 15 minutes), transfer the yeast and flour to a mixing bowl
and add 25 g (1 oz, 2 tablespoons) caster (superfine) sugar, a pinch of salt
and 3 very lightly whisked eggs; knead the dough. Let it stand for 30 minutes.
Melt 75 g (3 oz, 6 tablespoons) butter and add this to
the dough, together with the drained and dried raisins. Turn the dough into a buttered and floured
manque mould or deep sided cake tin (pan), 19 cm (7½ in) in diameter, and leave
it to rise. When the dough has doubled
in volume, bake in a preheated over at 190º C(375º F, gas 5) for about 40
minutes.
Prepare a syrup with 100 g (4 oz,½ cup) sugar, 250 ml (8
fl oz, 1 cup) water, and 6 tablespoons rum.
Pour this over the warm cake.
Spread the cake with warmed and sieved apricot jam (about half a jar is
required). Prepare an Italian meringue mixture with 400 g (14 oz, 1¾ cups)
caster sugar, 4 egg whites and 1 liqueur glass of rum. Completely cover the sides and top of the
cake with this mixture. Bend a long
strip of angelica over the cake to resemble the handle of a basket and fix it
to the cake at each end.
MARIGNY A garnish for small sauteed cuts of meat
consisting either of fondant potatoes, peas and French (green) beans cut
into sticks (buttered and arrange in
tartlet cases) or artichoke hearts stuffed with sweetcorn in cream and small
noisette potatoes. The sauce is made by
deglazing the pan with white wine (or Madiera) and thickened veal stock. Marigny soup has peas and French beans as its
basis.
RECIPES
Marigny soup
Mix 1.5 litres (2¾
pints, 6½ cups) Germiny soup (thinned with a little consomme) with 2
tablespoons sorrel chiffonnade gently cooked in butter and 1 table spoon each
of boiled peas and diced French beans.
Garnish with 1 tablespoon chopped chervil.
Tournedos marigny
Gently cook some
artichoke hearts in butter. Prepare some
buttered sweetcorn and some noisette potatoes.
Saute the steaks in butter and keep them warm. Deglaze the pan with a little white wine and
reduce, complete the sauce by adding some thickened veal stock. Surround the steaks with the artichoke hearts
stuffed with sweetcorn and noisette potatoes.
Serve with the sauce.
MARIGOLD A garden plant with yellow flowers, the
petals of which were once used to heighten the colour of butter. Traditionally they were used to enrich such
dishes as Jersey conger soup (with cabbage, leeks and peas)., to garnish green
salads and to season vinegar. Alexander
Dumas proposed, a herb soup a la dauphine, which included marigold
flowers. Special care must be taken not
to boil the slightly bitter petals.
MARINADE A flavoured liquid, cooked or uncooked, in
which savoury ingredients, such as meat, offal (organ meats), game, fish or
vegertables, are steeped for varying lengths of time. The process of soaking is
known as marinating. Its principal
purpose is to flavour the food, but it also makes certain meats more tender by
softening the fibres and adding moisture.
It is one of the oldest culinary procedures, wine, vinegar, salted
water, herbs and spices not only counteract the strong taste of game, for
example, but also increase the length of time that the meat can be
preserved. The word is ultimatelyderived
from the Latin marinus (marine),
referring to the sea water or brine that was used for preserving foods in ancient
times. Nowadays, foods are usually
marinated to improve their flavour rather than to preserve them.
In Mediterranean countries, it is traditional to marinate
vegetables and fish (for example, sardines, tuna, peppers, onions and
mushrooms). In Sweden, goose is salted and marinated; other foods marinated in
Scandinavia include pickled tongue, ham, damson and mackerel (in white
wine). In India many ingredients are
marinated in spiced curdled milk, in Peru, raw fish is marinated in lemon
juice.
The length of time that foodstuffs should be left in a
marinade depends on the nature and size of the food and this can vary from 30
minutes to several days. When the
marinade is used for its preserving effect, the food should be completely
submerged and not removed until required.
An essential distinction is drawn between cooked,
uncooked, and quick marinades. The two
former marinades (based on carrots, shallots, onions, pepper, salt, bouquet,
garni, parsley, vinegar, garlic and red or white wine) are used for meat and
game. A cooked marinade must be cooled
before use, whereas uncooked and quick marinades can be used immediately as
they require no heating. Quick marinades
are used to impart flavour and not generally for tenderizing as this requires a
long marinating time. They are used for
fish (lemon, oil, thyme and bay leaf), for the ingredients of fritters or
fritot (lemon, oil, parsley, salt and
pepper), and for the ingredients of terrines pates and galantines (brandy,
Madiera or port, salt, pepper and shallots).
In general, the food that is being marinated is turned
over with the slotted spoon from time to time.
Because of their high acid content, uncooked marinades are used in
glass, porcelain or glazed earthenware dishes.
The food should be removed from its marinade just before
cooking and drained well; in the case of grilled (broiled), fried or roasted
items, the marinade may be used to baste the food during cooking, to deglaze
the pan after cooking or to make the accompanying sauce.
RECIPES
Cooked Marinades
Marinade for meat and
venison
Take the same
vegetables and herbs as listed for the uncooked marinade for large cuts of meat
and game and brown them lightly in oil.
Moisten with a mixture of 750 ml
(1¼ pints, 3¼ cups) wine(red or white according to the recipe) and 6
tablespoons vinegar, then simmer gently for 30 minutes. Season the meat with salt and pepper and put
it in a bowl; when the marinade is completely cold pour it over the top. Cover and chill for 2-6 days.
Uncooked Marinades
Marinade for
ingredients of pates and terrines
Season the ingredients
with salt, pepper and mixed spice. Add a
little crushed thyme and a finely chopped bay leaf. Moisten with brandy – about 150 ml (¼ pint, 2/3 cup) brandy for the ingredients of a duck
terrine – and marinate for 24 hours in a
cool place.
Marinade for large cuts
of meat and game
Season the meat with
salt, pepper and mixed spice. Place in a
pan just large enough to hold it. Add 1
large chopped onion, 2 chopped shallots. 1 chopped carrot, 2 crushed garlic
cloves, 2-3 sprigs of parsley, a sprig of thyme, half a bay leaf (coarsely
chopped) and a clove. (For a daube add a
piece of dried orange peel). Cover completely
with red or white wine (according to the
recipe) fortified with 1iqueur glass of brandy.
Cover and marinate for 6 hours to 2 days in a cool place, turning the
meat 2 or 3 times so it is thoroughly impregnated with the marinade. The marinade can be used in the cooking if
the meat is to be braised.
Quick marinade for
grilled fish
Season all the pieces
to be marinated with salt and pepper.
Add a few slices of peeled lemon and sprinkle with some thyme and ground
bay leaves. Allow to rest for about 10
minutes.
MARINATE To sleep ingredients in a seasoning
mixture. The term refers to the
preparation of savoury ingredients.
Macerate is the term used for soaking sweetitems.
MARINIERE, A LA A method of preparing shellfish or other
seafood, especially mussels, by cooking them in white wine, usually with onions or shallots. The term is also applied to certain fish
dishes which are cooked in white wine and garnished with mussels. Mariniere sauce is similar to a Bercy sauce
made with mussel cooking juices and the mariniere garnish always include mussels and sometimes also prawns (shrimp)
Langoustines, crayfish, frogs and various types of seafood used to garnish, for
example, croutes, timbales and vol-au-vent are also cooked inthis way.
RECIPES
Crayfish or
langoustines a la mariniere
Saute the shellfish in
butter over a high heat. When they are
really red, season with salt, pepper, thyme, a little crushed bay leaf and add
enough white wine to almost cover them.
Cook gently with the lid on for 10 minutes. Drain the shellfish and keep warm in a deep
dish. Reduce the cooking liquid and
thicken it with butter. Pour the sauce
over the shellfish and sprinkle with chopped parsley.
Mariniere sauce
Prepare a Bercy sauce
using the juices from moules marineire.
Add 2 egg yolks per150 ml (¼ pint, 2/3 cup) sauce and whisk continuously
over a low heat until the sauce thickens.
Moules mariniere
Trim scrape and wash
some mussels. Peel and chop 1 large
shallot per 1 kg (2¼ lb) mussels. Put
the chopped shallots in a buttered pan with 2 tablespoons chopped parsley, a
small sprig of thyme, half a bay leaf, 200 ml (7 fl oz,¾ cup) dry white wine, 1
tablespoon wine vinegar and 2 tablespoons butter (cut into small pieces). Add the mussels, cover the pan and cook over
a high heat, shaking the pan several times, until all the mussels have opened. Remove the pan from the heat and place the
mussels in a large serving dish. Discard
any mussels that do not open. Remove the
thyme and bay leaf from the saucepan and add 2 tablespoons butter to the
cooking liquid. Whisk the sauce until it
thickens and pour it over the mussels,
Sprinkle with chopped parsley.
MARJORAM A herb of which there are various types , the
most familiar being sweet marijoram, pot marjoram and wild marjoram. Sweet marjoram is one of the most popular
herbs in Mediterannean cookery; it has a strong aromatic scent but a fairly
delicate flavour, which is good in salads and combines well with meat, game,
poultry, pulses and some vegetables particularly carrots, salsify and
cucumber. To avoid losing its mild
flavour, which is easily done in cooking, it is best added towards the end of
the cooking period.
Pot marjoram can be
used in the same way as sweet marjoram but, because it is not so sweet in
flavour, it goes well with more strongly flavoured dishes such as those with
onion, garlic and wine,. It too is a
Mediterraanean herb and grows wild in Greece where it is one of the plants they
call rigani. There are many wild species of regani in Greece it is used
frequently with lamb.
MARMALADE An orange jam
invented by a manufacturer from Dundee in Scotland, in about 1790. In domestic
cookery marmalades can, in principle, be made with any fruit, but in 1981 the
EEC issued a directive that limited the term to those items prepared with
citrus fruit (sweet or bitter oranges lemons and grapefruit). Originally marmalades were made with quinces,
the word is derived from the Portuguese marmelada, quinces, cooked with sugar
or honey.
MARMELADE A thick sweet puree prepared from fruit
that is stewed for a long time with sugar.
The fruit, whole or cut into pieces, is first macerated on a sugar syrup
–made with 450 g (1 lb) sugar per 150 g ( lb) fruit – for about 24 hours. In a marmelade, unlike jam, the fruit is no
longer identifiable.
MARMITE A French metal or earthenware covered pot
with two handles with or without feet depending on whether it is used for
cooking in a hearth or on the stove. Its
large capacity makes it suitable for boiling large quantities of food such as
soups large cuts of beef, stews, pates, shellfish and various types of seafood.
Catering establishments use even larger marmites that are fitted with a tap at
the bottom for emptying. The tallest
kind in France are called pot-au-feu, and the smallest, fait-toul. The buguenote is an earthhenware marmite with
short legs.
The word marmite’is derived from an Old French word
meaning ‘hypocrite’ which was applied to the vessel because its contents were
concealed. In France it was formerly
known as oille ouille. Or oule. From the
14th centuryonwards, the marmite was made of cast iron with a handle
and three feet. It was suspended from
the trammel of the chimney and used for boiling water and washing laundry, as
well as for preparing the soup. In the
17th century the marmite was reserved ffor making soups. Special silver marmites, decorated with
coats of arms, medals and inscriptions, were manufactured to serve the soup at
table.
Marmite is also the name of product first made in England
in 1902. It is a concentrated
yeastextract, made from brewer’s yeast with salt and spices, and is used as a
spread or savoury flavouring.
MARMITE DIEPPOISE A fissh soup from the Normandy coast of
France made of sole, turbot and annglefish cooked in white wine with vegetables
(celery, leeks, onions, fennel), garnished with mussels, prawns (shrimp) and
scallops and blended with cream.
MARMITE
NORVEGIENNE The French name for a double
cooking pot in which food is cooked very
slowly and economically over a low heat.
The inner container is an ordinary aluminum or stainless steel
casserole, When its contents have been
brought to the boil, it is taken off the heat and immediately placed inside the
second container, which has double walls filled with an insulating
material. The temperature of the food in
the casserole falls very slowly - 30ºC (86ºF) in 6 hours – thus the food can
continue to cook without using any more fuel.
MARMITE PERPETUELLE
An establishment that was situated in the Rue des Grands-Auugustins in
Paris, near thhe old poultry market. It
was very famous at the end of the 18th century, especially for eapons and beefs boiled in consomme, which
couldeither be taken away or eaten on the premises. It is said that the fire under the marmite
never went out, and that more than 300,000 chickens were cooked successively in
the same stock, which the proprietor, Deharme, simply watered down every day.
MAROCAINE, A LA The name given to sauteed noisettes of mutton
or lamb arranged on mounds of pilaf rice (lightly) seasoned with saffron) and
coated with a sauce made by deglazing the pan juices with tomato puree (paste).
They are served with sauteed diced courgettes (zucchini) and sometimes braised
green ppppeppers stuffed with chicken forcemeat.
MAROILLES, A French cow’s milk cheese (containing 45-50%
fat) with a soft yellow paste and a smooth shiny reddish-brown rind, Named
after the Abbey of Maroilles, where it was first made around 960, it is a semi
hard, full-flavoured cheese with a strong smell. Its nickname is vieux paunt or old stinker.
Philippe Auguste, Louis XI, Francois I and Fenelon, in particular, greatly
appreciated Maroilles cheese. It is
manufactured in the towns of Vervins, Avenes-sur-Helpe and Cambrai. Maroilles is excellllllent insummer, autumn
and winter and is matured for 4 months in a damp cellar. It is sold in 13 cm (5 in) squares, 6cm (2½in) deep and
weighing 800 g (1¾ lb). Sorbais, Mignon and Quart de Maroilles are related
cheeses that benefit from the same DOP . Allof them are good to eat at the end
of a meal, espeically withbeer. They are
also used in various regional recipes.
MARQUISE Any various delicate desserts, Chocolate
marquise is atglazed dessert halfway between a mousse and a parfait. It is
based on chocolate, butter, eggs and sugar, chilled in a mould,. And served
with vanilla-flavoured custard cream or Chantilly cream. Another typpe of marquise is a granite
(usually flavoured with strawberry, pineapple or kirsch), to which very thick
Chantity cream is added just before serving.
The name is also used
for a chocolate dacquoise and for a Genoese sponge or almond cake filled
with chocolate flavoured confectioner’s custard (pastry cream) and covered with
chocolate fondant icing (frosting).
RECIPES
Chocolate marquise
Break 250 g(9oz, 9
squares) plain (dark) chocolate into small pieces and melt it gently in a
coveredbain marie. Separate the yolks and whites of 5 eggs. Add 100 g (4 oz, ½ cup) granulated sugar to
the yolks, beating the mixture until it becomes light and fluffy. Then add the melted chocolate and 175 g (6
oz, ¾ cup) melted butter and mix well.
Whisk the egg whites with a little salt until very stiff, and carefully
fold them into the chocolate mixture.
Cool a deep sandwich tin (layer cake pan) or charlotte mould under
running water and pour the mixture into it, smoothing it down well.
Chill for 12 hours in the refrigerator before removing
from themould.
Marquise (the drink)
Dissolve 500 g (18 oz,
2 ¼ cups) sugar in a little water, then add a bottle of dry white wine and 1
litre (1¾ pints, 4 1/3 cups ) sparkling mineral water. Cut 2 lemons into thin
slices, remove the pips (seeds) and add them to the drink. Store in the
refrigerator and serve with ice cubes.
MARRONS GLACES Chesnuts that have been poarched in syrup and
then glazed; they are packaged as sweetmeats and are also used in patisserie. Marronsglacezwere created during the reign of
Louis XIV and were formerly sold in the syrup inwhich they were prepared.
RECIPE
Chocolate gateau with
chestnuts
Cut a chocolate sponge
cake horizontally into three equal layers. Bring to the boil 200 ml (7 fl oz, 1
cup) water with 150 g (5oz, 2/3 cup) sugar and cook for 3 minutes. Remove from
the heat and add 1 tablespoon rum. Soak the three layers of the chocolate
sponge with this syrup after it has cooled down.
Bring 3½ tablespoons milk to the boil. Add 250 g (9oz, 9
squares) grated plain (dark) chocolate and stir until the mixture is
smooth. Add 25 g (1 oz, 2 tablespoons)
butter, then cool before adding 250 ml (8 fl oz, 1 cup) whipped Chantilly
cream. Coat the first layer of chocolate sponge withthiss chocolate
mousse. Mix 200 g (7 oz, ¾ cup) chestnut
puree with 50 g (2 oz, ¼cup) soft butter.
Beatvigorously and incorporate 1 tablespoon flamed rum, the 300 ml (½
pint, 1¼ cups) whipped Chantilly cream.
Using a wide spatula, spread this chestnut mousse on the next chocolate
sponge layer, arrange 75 g (3 oz,½ cup) crumbledmarrons glaces on the mousse
and cover with the third layer. Put the cake in the refrigerator for 1
hour. Bring 200 ml (7 fl oz, ¾ cup).
MARSH MALLOW A Medical plant related
to the common , with slasting
roots used to make
cough lozenges and
syrup . the mucilage from
the roots was fomerly used to make
the spong sweets known marshmallow Now, How ever , Marshmallow are
prepared with sugar flavouring colouring
then ei ther starch
and gelatine or gun arabic and egg white.
Shallow Marshallow are commonly eaten as
sweet but are also
used as an ingredient in
cooking to make cake , icing ( frosting
) and sauce . This was a
par ticularly popular
fashion in the United State in the middle of
the 20th century
Marzipan A product of almond paste , made with ground
almond and German Mrzipans
have the ingredients cooked together ( see almond paste, made from ground almonds, sugar and egg is
sometimes called marzipan. Marzipan is used in making cakekes and pastries, especially aas a base for
the icing (frosting ) on a
Christmas or wedding cake, and it can be coloured and
flavoured and used in
confectionery to make patits four,
usually coated with sugar or praline
other marzipan sweetmeat are formed into shape such as fruits and vegetables.
Marzipan
sweetmeat are said to have been
perfected by an order
of nuns in France . The word marzipan
is derived from the Italian
marzipane originally meaning a sweet box , and later its
Recipe
Marzipan
(1)
Blacch 250 g
(9 oz , 13/4 cups ) sweet almonds and 2
or 3 bitter almonds and pound then in a
MASA HARINA
MORTAR (OR USED A FOOD PROCESSSOR ). MOISTER FROM TIME
TO TIME WITH A LITTLE
COLD WATER . When the
almonds have been
reduced to fine and
fairly firm paste , put them
in a heavy – based pan with 500g ( 18 oz, 21/4 cups ) caster (superfine ) sugar , a pinch of powdered vanilla or vanilla extract, and a
few drops a of orange – power water
dry out over a gentle heat , stirring with a wooden spoon,
Put
the paste back into
the mortar and grind it with the pestle , then or it with the hand
on a marble slab until smooth , adding small handful of icing (confectioner’s ) sugar , sifted through a fine sieve . Use the paste as required.
·
Marzipan sweet (condies ) To make sweets , roll
the paste out to a chickness of 2cm (¾in
). Lay it out on sheet
of rice paper , and cut it out
into various shapes with a
cutter. Lay the pieces on a
baking sheet lined with rice paper and
dry out in a very cool oven.
Marzipan (2)
Take 1.4 kg (3lb sweet
almond , blanch and peel them: drain and
wipe them in a marble mortal , sprinkling then from time to time
with a little water, so that do
not become too oily (or use a food processor ). When they
are pounded to a smooth paste . cook 675g (1½ lb .3 cups )
sugar to
the small thread stage , 101ºC (
214ºF ) . add the almond to sugar and
mix together with a
spatula carefully scraping
the bottom and side to
prevent sticking whioch may occur
even when the
pan is removed from
the heat . The pasted is
ready when it does
not stick to the back of the hand
when touched palce the
pasted on a board . Sprinkle with caster ( superfine ) sugar on the both
sides and leave
it to cool.
·
Baked sweets Roll out the paste
to a moderate thickness and cut out
differencent shape with
cutter pressing them gently with the fingertip on to sheet
baking . cook on one
side only . then ice (frost
) the
other side and
bake in the same way.
MASA HARINA A Specially processed couflour (constarch ) also know as tamale Flour , much used in maxican food .
MASCARPONE This Ilatian
Specially is made by mixing
cream with lemon juice
or citric acid Originally ,
the cuddle mixture was
hung up to
drain in Muslim (cheeseclocth) :
today iit is made in
factories using centrifugal
equipment . It has a smooth
creamy taste and texture .It is served on a cheese
board or used to make
Italian dessert such as trims .
MASCOTTE A Genoese sponge cake
soaked in krirsch or rum
, Filled and coated with praline butter
cream or coffee - favored
butter cream and
Toast shredded almond.
Recipe
Mascotte
Make a genoese mixture
with 4 egg , 125 g (4 ½oz, generous 1
cup ) palain ( all-purpose ) flour.
Bake in buttered round cake
tin (pan ) 23 cm (9 in ) diameter.
Prepare
a syrupo with 100g ( 4oz, ½ cup ) granu lated sugar and 6 tablespoons water.When it has cooled , blend in 6 tablespoon run . Make a coffee
flovoured butter cream (see
cream0 with 4 table
spoons instant coffee powder .
250g ( 9oz generous 1 cup ) sugar
6 egg yolks 300g (11 oz scant 1½cup ) softened butter and 3
tablespoons rum. Divide into 2 equal
portion and add 2 tablespoon
toasted crushed almonds to one half
Cut the cake horizontally into 2 halve and
soak them in the rum-flavoured syrup. Sandwich together with
the butter cream without almonds and coat the
top and side
of the cake with the remaining
butter cream.
MASCOTTE, A LA A
garnish for small sauteed cut of
meat and poultry of olive – shaped pieces
of potato and sliced artichoke hearts sauteed in the butter
with a few slice of truffle
and sometimes some small stewed
whole tomatoes. The sauce
is made by deglazing the meat
juices in the sauce pan
with white wine and thickened veal stock.Dishes a la mascotte
were name after an operetta by
Audra,1880.They are usually
served in an ovenproof casserole or an earthenware dish.
MASK To coat food with
a sweet or savoury substance, usually just before but sometimes during preparation of, for example , aspic or
a chaud – froid The masking
substance can be a sauce a cream, a salpicon bound with a sauce a
puree fondant icing (frosting )or aspic
MASKINONGE
Americano indiabn name for
largest species of pike , which is found
in Canadian lakes Particularly in
the province of quebec Ontario and
manitoba . varied in colour , maskinonge always has several light stripes, It
is a very aggress sive fish, a choice catch for anglers who keep it to eat
themselves.
MASSENA A method of
p[reparing sauteed tournedos steaks or lamb noisettein which the pan
is deglazed with Perigueux, in which the pan is deglazed sauce and the
garnish is artichoke hearts and slices
of poached beef marrow bone. Sofl- boiled (sfl – cooked ) egg Massena are served with artichoke hearts and
bearmaise sauce and topped with slices
of bone marrow
Recipe
Tournedos massena
Gently cook some medium
artichoke hearts in butter and
poach some silences of bone marrow(2-3 per steak) in a
court – bouillon. Preparing a thin Pegueux sauce,.Sauce the Steaks in the
butter and arrange them on a dish with
the artichoke hearts Garnish each of the steaks with 2-3 slices of
bonemarrow and pour a little of the perigueux sauce over the artichoke hearts. Serve the remasining sauce separately.
MASSENET A garnish for large
and small cuts of meat dedited tothe
French composerJules Massenet>it consists of Ann potatoes baked in individual
mould , small arthichoke heart filled with a salpiconof bone marrow and French
(green ) beans in butter , the sauce is made
from the meat juices or from a
demiglace sauce flavoured with Madeire. Massent also gave his name to variiious egg dishes garnished
wished witth asparagus tips and artichoke hearts.
Recipe
Scrambled egg Massenet
Cook some asparagus tip
in butter.Boil or steam some artichoke hearts. Dice them and sauce them in the
butter ..Prtepare some scrabled egg.mix
them whith the diced artichokre hearts and garnish them with
the asparagus tips
Soft –boiled or poached egg massent Prepare
some individual croustades with Ann potatoes Fill them with a salpicon of French(green ) beans Bbdressed with butter
and keep hot Cook the eggs and place
one in each croustade. Coat with bone
marrow sauce and sprinkle with chopped
parsley.
Alternastively,
place an artichoke heart in the
bottom of each crouustade and garnish the dish with
very small asparagus tips
MASSIALOT FRANCOIS
French chef (born 1660:died 1733) he was chef de
cuisine tio various illustiouus
personage , including thwe brother of luise XIV the dukes of Charttres , Orleans andd Aumont Cardinal D’ Estrees and the Marquis de louvois in 1691 he published anonymously Le Cuisinier royal et Bougeois His name did notr appear on the
title page until the work was republished in 1712. He also
wrote an Instruction nouvelle pour les confidure , les liqueurs et les fruit ,
published in 1692.These two work were relatively unknown to the genertal public but her were held in great esteem by the professional cooks of
the 18th century and
certainly had an influence on the development
of French cuisne . Mas sialot recipes include Chicken with green olives
and herbs raguut fof salmon’s head with white
wine verjuices , capers and mushroom
and also benoiles (souffles fritter
flavoure with orange- flower water and
served very hot sprinked with sugar )
METAFAN Also known as
matefain s large thick nourishing
pancake made in different region of
Franch. The dish was first named
matafan in Franche-Comte when province was occucied by The Spanish in the 15th
century ,The word is derived from the Spanish
mata bambre (kills hunger) which in french became mate le fain, hence thefrequent spelling
matefain in the environs of lyon and kin the mountains matafans are savoury and
cointain spinach, potatoes pieces of
bacon, or even lean pork . in burgundy and Bresses , they are
serveved as sweet dessert dried
fruit replacing the savoury ingredients.
Recipes
Bsancon matafans
Blend 5 tablespoons plain ( all – propose ) flour , i egg, 2 egg
yolks a little caster ( superfine )
sugar , a pinch of salt and I teaspoon oil with a little milk Flovour the batter with kirsch and let
stand at room temperature for 1 hour.
Melt a little butter
in a frying pan : when it starts
to smoke, pour in some batter tilting thie pan so that the batter spread out to cover
the base . When the first side is cooked turn the pancake over and
brown the other side
Savoy matefain
Make a better with 125
g (4½oz generous I cup) plain (all – purpose ) flour ,1200 ml (7 fl oz, ¾
cupmilk . egg salt and pepper and a little grated nut meg .Then blend in I tablespoon melted butter Melt 20g
(¾oz,4½ teaspoons ) butter in a havy based frying pan and pour in the batter , tilting the pan so that the batter spread out to cover the base. Cook gently until the
pancake is set . turn it out on to a butter
flameproof plate,
sprinkle generously with grated Gruyere cheese and brown under a grill(briler
MATE A beverage
prepared from the leaves of a south American holy
shrub Both the shrub and the
beverage are also I known as yerba and Paraguay tea . The leaves – Dried
roasted and
Matelote
Powdere – are infused
to produce a topic drink rich in
caffein, which is popular in Argentine. Brazil and other
South American countries
It can be flavoured with lemon , milk or brandy , originally the south American Indians chewed the fresh
leaves without any previous preparation.
MATELOTE A French fish stew made with red or white
wine and aromatic flavourings. The term
is generally applied to stews made with freshwater fish: eel in particular, but
also carp, small pike, trout, shad and barbel.
Matelote is a standard recipe in the regions of the Loire and the Rhone
and in Languedoc; there are also several variations. In Normandy a matelote is made with sea fish
such as turbot, mard, conger eel and brill. It is flamed with Calvados, cooked
in cider, bound with butter and enriched with srhimp and mussels or
oysters. All matelotes are usually of
bacon and sometimes with crayfish cooked in court-boullon and fried croutons.
RECIPE
Cel matelote
Skin 1 kg (2¼ lb) eels
and cut them into thick slices. Cook
them in 65 g 2 (½ oz, 5 tablespoons) butter until firm, then flame them in 1
liqueur glass of marc or brandy. Add 2
onions, 1 celery stick and 1 carrot, all thinly sliced. Cover with 1 litre (1¾ pints, 4 1/3 cups) red
wine and add salt, a bouquet garni, a crushed garlic clove, a clove and 4-5
peppercorns. Bring to the boil and simmer for about 20 minutes.
MATIGNON A vegetable mixture that is prepared au gras
(with bacon) or au matigre (without bacon).
It is used as a complementary ingredient in various braised or fried
dishes. Matignon is also the name of
garnish for various cuts of meat, consisting of artichoke hearts stuffed with
vegetable fondue, springkled with breadcrumbs and browne, accompanied by
braised lettuce and sometime Madiera or port sauce.
RECIPES
Matignon mixture
For the au maigre
(meatless) version, cook 125 g (4½ oz, 1¼ cup) sliced onions chopped celery,
and 25 g (1 oz,¼ cup) sliced onions gently in butter. Add salt, a sprig of
thyme, half a bay leaf and a pinch of sugar.
When the vegetables are very soft, add 6 tablespoons Madiera and boil to
reduce until nearly all the liquid has evaporated.
Fillet of beef a la
matignon
Stud a fillet of beef
with strips of pickled ox (beef) tongue and truffle (optional). Cover with a matignon mixiture and wrap in
very thin slices of bacon. Secure with string. Put into a braising pan and add
enough Madiera to cover one-third of it.
Cover and braise in a preheated oven at 160ºC (325ºF, gas 3) until the
meat is tender. Drain the fillet and
remove the bacon and matignon. Skim the
fat from the cooking liquid, strain it, pour a few tablespoons over the filler
and put it into the oven to glaze. Serve
surrounded with a matignon garnish and a little of the sauce. Serve the remainder of the sauce separately.
MATURATION The process of maturing of food or wine under
controlled conditions in order to produced the required texture, colour,
flavour, aroma and overall quality.
- Chesse
The final stage in the manufacture of French cheese. In this stage the curds have set and been
turned out of their moulds, the rind forms and the cheese acquires its texture,
aroma and flavour. The maturing takes
place in a cellar, vault or similar place at a particular temperature – 10-18ºC
(50-64ºF) – and a specific degree of humidity, sometimes in the presence of
bacterial flora. The lower the
temperature and the bacterial flora. The
lower the temperature and the larger the
cheese, the longer is the maturing and the larger cheese, the longer is the
maturing process.
Sausages. Many varieties of continental sauusages,
being similarly fermented products, also go through the maturing process. They are subjected to a ripenting and drying
period which ensures their stability taste and aroma.
Wine. Most wines produced today are designed to
bedrunk young and would not benefits from ageing. Fine wine, vintage, single quinta and crusted
ports and some sparkling wines, however, can develop more complex flavours and
aromas by ‘laying down’. A great number
of factors need to be taken into account when assessing when best to drink a
wine, the grape variety, area of production, wine making method and whether the
wines were fermented and aged in oak barrels.
Full maturity is a mellow marriage of flavours and aromas before the
wine starts to deteriorate.
MATZO A Jewish unleavened bread which resembles a
very thin, large, dry biscuit. The
biscuits are crushed to make matzo meal, used in Jewish cooking as a thickener,
to make dumplings and as an ingredients in puddings.
MAYONNAISE A cold emulsified sauce consisting of egg
yolks and oil blended together and flavoured with vinegar, salt, pepper and
mustard.
There are four possible etymologies of its name, whose
spelling has also changed several times.
Some sources attribute the name of the Duke of Richelieu, who captured
Port Mahon on the island of Minorca on 28 June 176. Either the duke himself or his chef created
the sauce during the period and named it mahonnaise. Others believe that the sauce was orginally a
specialty of the town of Bayonne, known as bayonnaise sauce which has since
become modified to mayonnase.
The incorporation of complementary ingredients into plain
mayonnaise allows a very wide range of
derivative sauces to be obtained andalouse, italianne, tartare verte,
cambridge, indienne, dijonnaise, gribiche, maltaise, remoulade, russe or
Vincent, depending on whether herbs, curry powder, tomato puree (paste) chopped
watercress, caviar, anchovy essence, garlic, capers, gherkins, chervil or
chopped truffle, respectively are added.
Mayonnaise is served as an accompaniment to cold dishes
such as hors d’oeuvre, eggs, fish and meat.
It can also be used for garnishing (piped through a bag) or as a
seasoning, for example in russian salad, macedoines of fish, shellfish, poultry
or vegetables. These dishes are by
extension known as mayonnaise.
RECIPES
Classic mayonnaise
Half an hour before
making mayonnaise, ensure that all the ingredients are at room
temperature. Put 2 egg yolks, a little
salt and white pper, and a little vinegar (tarragon,m if available) or lemon
juice in a medium bowl. 1 teaspoon white
mustard can also be added. Stir quickly
with a wooden spoon or whisk and as soon as the mixture is smooth use a
tablespoon to blend in about 300 ml (½ pint,1¼ cups) olive oil. Add the oil drop by drop, with a few drops of
vinegar, taking care to beat the sauce against the sides of the bowl. The whiteness of the sauce depends on this
continued beating. As it increases in
volumme, larger quantities of oil can be added in a thin trickle and also more
vinegar or lemon juice. It is essential
to add the ingredients slowly and sparingly to avoid curdling.
Anchovy mayonnaise
Add 1 teaspoon anchovy
essence (paste) or 4 pureed anchovy fillets to 300 ml (½ pint, 1¼ cups0
mayonnaise. Mix well.
Aspic mayonnaise
Pound 8 tablespoons
meat aspic. When cooled but before it
sets, add 300 ml (½ pint, 1¼ cups) mayonnaise and whisk thoroughly. The sauce must be used promptly because it
will set very rapidly. It can be
flavoured in the same way as classic mayonnaise.
Watercress mayonnaise
Add 2 tablespoons very
finely chopped watercress to 250 ml (8 fl oz, 1 cup) very thick classic
mayonnaise. Mix well.
MAYTAG First made in 1941, this American blue cheese
is produced in Iowa. The cheese comes in
foil-wrapped wheels of various sizes.
The paste is very white in colour with a thick, soft, crumbly texture
and bright green veining. The flavour is
smooth and nutty with a final lemon like kick.
MAZAGRAN An earthenware goblet in which coffee and
certain iced desserts are served (the
name is also given to the dessert itself).
Originally, iced coffee laced with brandy on rum was served in mazagran
and drunk through a straw. The name is
derived from the twon of Mazagran, in Algeria, where the French garrison
withstood a memorable siege in February 1840.
According to tradition, the Zonaves held their ground thanks to this
drink. The goblet was created in their
honour.
In classic cuisine, mazagran is the name of a case made
with duchess potato mixture and filled with chopped or diced savoury ingredients,
the filling is covered with duchess potatoes, piped on with a fluted
nozzle. Mazagrans are baked in a hot
oven and served hot with a suitable sauce.
A single large mazagran can be prepared in a manque mould or deep-sided
cake in (pan).
MAZARIN A two layered cake made with daquoise mixture
and filled with praline mousse.
Formerly a mazarin was a very large Genoese cake with a
cone-shaped hollow in the centre. This
was filled with crystallized fruit in syrup and topped with the cone-shaped
pieces of cake that had been removed, inverted, replaced and iced (frosted)
with fondant. The cake was decorated
with crystallized fruit. A third type of
cake named mazarin was made with raised (leavened) dough and filled with a
butter cream cooked in butter.
MEAL A relatively fixed occasion at which food is
consumed each day. The three principal
meals of the are breakfast, eaten at the beginning of the day and literally
meaning breaking a fast, lunch an abbreviation of luncheon eaten in the middle
of the day and dinner, the main meal of the day. A modest dinner is called supper. Other meals, eaten at other times of the day,
are brunch, which is a combination of breakfast and lunch, and afternoon tea
and high tea, both British institutions.
At both occasions, tea, the beverage, is drunk and whereas afternoon tea
is usually accompanied by a biscuit (cookie) or small cake, high tea is more
substantial and would include a savoury
dish. Religious feast, such as Christmas
Easter or Ramadan, are commemorated by meals consisting of traditional dishes.
MEAT The fresh of animals and birds used as food
since ancient times. In the Western
world, it refers to the flesh of ox (and calf) pig, and sheep, known as beef
(veal) pork and lamb or mutton. Beef,
lamb and mutton are generally classified as red meats and veal and pork are
white meats. The flesh from domesticated
birds and wild animals, such as chicken, duck, turkey, rabbit and hare, is
categorized as poultry or game.
The edible internal organs of all the above are known as
offal. In different countries of the
world, the flesh of a wide variety of animals and birds is eaten, including
camels, goats, horses, llama, reindeer (venison) and water buffalo.
Meat is composed of small fibres, which are bound
together in bundles to form muscles of the animal. These may be surrounded by thick sheaths of
tendon or connective tissue and the various cuts of meat are classified into
categories according to the amount of this connective tissue present. Cuts for roasting, grilling (broiling) and
frying have almost none so are very tender and can be cooked quickly in dry
heat. Cuts for pot roasting and braising
have a moderate amount and so need gentle, moist cooking to make the meat tender. If there is a high proportion of connective
tissue, or the tissues are thick because the animal is old or the muscle has
had more active, use the cut needs long, moist cooking, such as stewing or
boiling.
The qualities of
Meat Immediately after slaughter, the
still warm meat is described as being pantelante (twitching) and not edible,
the muscles are soft, the water in the meat is strongly bonded to the proteins
and the glycogen in the muscles is breaking down into lactic acid. After several hours rigor mortis sets in and
the muscles become stiff. At this stage
the meat would be extremely tough after cooking; 24 hours after slaughter, the
meat is hung to a mature, once it is ‘settled’ it becomes suitable for eating.
There are five factors to consider when judging the
quality of meat.
·
COLOUR this – the first sign that the consumer
is aware of – depends on the level of myoglobin in the blood, the breed and age
of the animal, and possibly its feed.
Beef is a vivid shiny dark red, with a fine network of yellow fat: veal
is slightly pink with white fat; lamb is bright pink with white fat, mutton a
little darker; pork is pale pink.
·
TENDERNESS.
This depends on the following;
the age and breed of the animal; its feed, the proportion of connective
tissue around the muscle fibres; the treatment of the carcass (whether it was
stored in a well-ventilated place at the correct temperature); the period of
maturing; and correct butchery (cutting up) of the carcass into joints and cuts
of meat. In addition to all these
factors, the cooking method is also very important, boiling and stewing
increase the tenderness, even of very poor cuts of meat; indeed expensive
first-category meat from a young animal, which is considered to be very tender,
becomes tough in roasted for too long.
·
WATER RETENTION
This relies on the strength of the bond between water and proteins in
the meat and is also an important factor, both when preserving meat and when eating it fresh.ee
·
FLAVOUR.
This comes essentially from the fat and is therefore linked with the
succulence, which itself is determined by the feed of the animal. The flavour is more pronounced in an adult
animal that has been well reared for the table, often with more highly coloured
meat.
* Cooking Meat. The choice of cooking method depends on the
type and cut of meat. Quick dry method
suit tender cuts, slow, moist methods tenderize tough cuts.
Meat is most often eaten cooked and
hot, but it is aloso served cold and there are examples of raw meat dishes,
such as steak tartare.
·
Preserving meat. Cooking the meat will only preserve it for
a limited time, and once cool, it has to
be chilled. Man discovered, very early
on, various ways of preserving meat, quite apart from charturie. One method is cooking in fat. To make confits
of goose, duck and pork. Coating cooked
meats with aspic is another traditional way of preserving them, but only for a
limited time.
Salting,
practice since ancient times, is a method of preserving raw meat and examples
include pickled pork, cured bacon, salt beef and pickled tongue.
Drying of meat takes place in some regions for example,
brest from Jura, Swiss Bundefleisch, South American charqui, pastirma in the
East and South African biltong are all dried meats. Drying was traditional method used by the
American Indians to conserve the meat of the bison. Freeze drying is a new method of preparing
dried meat.
Canning is also a successful method long-term
preservation and there are many examples of processed meat product sold in
cans.
Freezing is the most suitable method for preserving
meat. A wide variety of commercially
frozen cuts and meat products are readily available. Meat can also be frozen successfully in the
domestic freezer.
MECCA CAKE A small sweet French bun, made with choux
paste, glazed with egg and sprinkled with granulated sugar or shredded
almonds. Mecca cakes are served without
fillings, usually with tea.
MEDALLION An item of food cut into a round or oval shape. The word is synonymous with tournedos when
applied to small cuts of beef.
Medallions of various thicknesses can be prepared from meat, poultry,
fish, shellfish, and even from slices of foie gras. Medallions of veal or poultry are sautted or
fried and can be served hot or cold.
RECIPES
Chicken medallions
Beauharnais
Remove the breast from
a large chicken and cut each into 2 or 3 slices of equal thickness, flatten
them slightly and trim them into round or oval medallions. Season with salt and pepper and saute in
butter. Prepare an equal number of
artichoke hearts and cook them in butter.
Fry some round bread croutes, the same size of the
medallions, in butter. Arrange an
artichoke heart on each crouton, cover with Beauharnais sauce, and top with a
chicken medallion. Serve any remaining
sauce separately.
Chicken medallions
Fedora
Prepare some medallions
from the breast of a chicken. Peel some
cucumbers, cut them into uniform pieces, and cook them in butter. Keep warm.
Cut some slices of bread to the same size and shape as the medallions
and fry them in butter. Cook the
medallions gently in butter, and keep them warm.
Deglaze the pan in which the chicken was cooked with a
mixiture of wine and stock; boil until almost completely evaporated. Add some cream and reduce again until the
sause is smooth. Place a medallion on
top of each crouton and arrange them in a circle on the serving dish. Coat with the sauce and place the pieces of
cucumber in the cntre of the circle.
MEDIANOCHE A Spanish word meaning midnight and used to
denote a meal that was eaten in the middle of the night as soon as the fast of
the previous day had finished. By
extension, the term was also used for an exquisite meal that was eaten very
late, on such occasions as New Year’s Eve.
MEDICIS A method of preparing sauteed noisettes of
lamb or tournedos, which are either coated with bearnaise sauce or surrounded
by a ring of sauce made by deglazing the meat juices with Madiera and a
thickned stock. The garnish consists of
noisette potatoes, and artichoke hearts cooked in butter, with peas and tiny
balls of carrots and turnips arranged alternately.
MEDLAR A yellowish brown pear shaped fruit, 3-4 cm
(about 1½ in) in diameter, with greyish
flesh enclosing five seeds (certain varieties are seedless). It is native to central Asia and
south-eastern Europe and was known in ancient times. It sometimes grows wild in Britain and
Wurope. The medlar is edible only when
overripe, after the first frosts if it is still on the tree, or after it has
been left to ripen slowly on straw. It
has a mildly acidic and rather wine like flavour. The fruit is usually made into compotes or
jellies.
MEDOC One of the most important regions of
Bordeaux. It runs from an area just
north of the city of Bordeaux almost to the Pointe de Grave, the tip of a
peninsula jutting into the atlantic. The
vineyard is divided into the Bas-Medoc in the north and the Haut-Medoc to the
south, which includes some of the most famous of all the Bordeaux parishes
(communes) Opauillac, St-Julien, St. Estephe, Margaux and certain others, such
as Listrac and Loulis. Within these
districts some of the greatest red wines of the world are made.
The great estates also produce second’ and sous marque
wines, which may not be quite up to the quality of their finest wines. It is up to the individual winemakers to
decide whether they will declassify their wine – for example; in a very poor
year, the chateau label may not be put in a wine that does not attain its usual high standard,
but which may be acceptable as a ‘second wine’ or sous marque.
MEGRIM A large flat-fish of the Pleuronectidae
family, also known as sail-fluke and whiff.
It is trawled in the North seas and around Ireland.
MELAGUETA PEPPER Also known as ginny pepper. Guinea pepper, alligator pepper, malagueta,
malaguetta, manigueta or maniguetta.
Part of the same family plant as cardamom and ginger, the small
red-brown irregular-shaped seeds are contained in small oval pods. The seeds are used ground or whole and their
flavour is reminiscent of a mixture of ginger and cardamom. The seeds are also known as grains of
paradise; however there are claims that the true grains are said to come from a
related plant of the same species.
MELBA The name of various dishes dedicated to Dame
Nellie Melba, the famous 19th century Australian opera singer. The best known is peach Melba created in 1892
by Escoffier when he was chef at the Savoy, in London at the time when Melba
was starring in the opera Lobengrin. It
was first served at a dinner given by the Duke of Orleans to celebrate her
triumph: Escoffier conjured up a dish of a swan of ice bearing peaches resting
on a bed of vanilla ice cream and topped with spun sugar.
Melba is also the name of garnish for small cuts of meat
consisting of small tomatoes stuffed with a salpicon of chicken and mushrooms
bound with veloute sauce.
RECIPES
Lamb noisettes Melba
Stuff 8 very small
tomatoes with a salpicon of chicken and mushrooms bound with veloute
sauce. Brown them in the oven or under
the grill (broiler) and then keep warm.
Fry 8 croutons cut the same size as the noisettes of lamb. Saute the noisettes in butter and arrange
them on the croutons on a serving dish.
Keep warm.
Deglaze the saute pan with 35o ml (12 fl oz, 1½ cups) stock and boil down to reduce by three
quarters. Blend 1 tablespoon arrow with
175 ml (6 fl oz, ¾ cup) Madiera, pour the mixture into the saute pan and whisk
until the sauce thickens. Add 20 g (3/4
oz 4½ teaspoons) butter, cut into small pieces, and continue whisking. Pour the sauce over the noisettes and arrange
the stuffed tomatoes in a circle around them.
Peach Melba
Prepare 500ml (l7 fl
oz, 2 cups) vanilla ice cream and 300 ml (½ pint, 1¼ cups) rasperry puree. Plunge 8 peaches into boiling water for 30
seconds, then drain cool and peel them.
Make a syrup with 1 litre 1¾
cups) water, 500 g (18 fl oz, 2½ cups) sugar and 1 vanilla pod (bean) Boil for 5 minutes, then add the peaches and
poach them in the syrup for 7-8 minutes on each side. Drain and cool completely
Cut each peach in half and remove the stones (pits). Either line a large fruit bowl with the
vanilla ice cream, lay the peaches on top, and coat them with the rasperry puree or spoon the ice cream into
individual glasses,. Top with the peaches and M
elba sauce, and serve
scattered with flaked almonds
MELBA TOAST Fine crisp toast. Made by lightly toasting medium thick slices
of bread, then cutting off the crust and slicing each piece of toast
horizontally into two thin layers. The
uncooked sides are lightly toasted, making the bread curl slightly. Melba toast is served with light pates, such
as fish pate, or fine, smooth meat pates, and as an accompaniment for soups or
first courses.
MELOKHIA A plant of the mallow family, with green
slightly serrated leaves, several species of which are cultivated in Egypt and
Israel as a green vegetable. The leaves
may be eaten raw in a salad or cooked like spinach. Molokhia, a popular soup in Egypt, is made
with fried onions, garlic and coriander, cooked in a very fatty beef stock with
chopped melokhia leaves. It can be
served with lemon juice and is often thickened with rice. Dried melokhia leaves are also available.
MELON The roundish fruit of several types of
climbing plants of which there are a very large number of different
varieties. They range in size, shape and
colour but all melons have a hard rind, and a juicy sweet flesh, usually with a
mass of seeds in the centre. They are in
Western countries, usually eaten fresh at the beginning of a meal, as an hors d’oeuvre’ or the end, as a fruit. In Asia, some types of melon are cooked and
eaten as a vegetable. Melon can also be
used to make jams and pickles. The rind
of large melon can also be pickled.
Melon seeds are dried and eaten as a snack, or used in cooking in China,
Greece and Central and South America.
Watermelon belong to a different family of plants.
Larger melon are usually cut into wedgeshape slices for
serving, but it is better to serve the smaller ones either whole with the top
and the seeds removed or cut in half. It
is considered wrong to serve melon with a forotified wine poured over it. However, a glass of port, served separately
or drunk afterwards is a pleasant
accompaniment.
RECIPES
ICE MELON
Choose a large melon
weighing about 2 kg (4½ lb) and cut a fairly large slice from the stalk. Carefully remove the seeds and then scoop out
the flesh without piercing the skin.,
Make a sorbet with the flesh. Put
the empty melon shell and the top into the freezer. When the sorbet has set, but is still a
little mushy, fill the empty case, pressing down well. Replace the top of the melon and store in the
freezer until ready to serve. Serve the
melon standing a dish of crushed ice.
Melon en’ surprise a la
parisienne
Choose a good quality
ripe firm melon weighing about 2 kg 94½ lb).
Remove a thick slice from the stalk end.
Carefully remove the seeds and then scoop out the flesh without piercing
the rind. Dice the flesh and place in
the refrigerator. Select some fruit in
season, such as apricots, peaches and pears, and cut it into cubes. Add some grapes, stoned (pitted) plums,
strawberries, rasberries and pineapple cubes. Mix this fruit with the melon
cubes, sprinkle with a little caster (superfine) sugar, and pour over some
kirsch, Maraschino or other liqueur.
Sprinkle the inside of the rind with a little sugar, pour in a liqueur
glass of the same liquueur, fill with the fruit, replace the top of the melon,
and store in the refrigerator. Serve the
melon in a dish containing crushed ice.
Alternatively, ripe small melon can be used. Cut them in half and prepare each half as
above to serve as individual portions.
Melon jam
Dice 1 kg (2¼ lb) melon
flesh (net weight after peeling). Put in
a large dish containing crushed ice.
Alternatively. Ripe
melon can be used . cut them in half and each half as above to serve as
individual portions
Melon jam
Dice 12 kg (2¼lb )
melon flesh (net weigh after peeling ) put
in large dish in layers , sprinkled with 800g ( 1¾ cup) sugar. Leaves to
macerate in a cool place for 3-4 hours,
then cook in a preserving pan until the
setting point is reached pot and seal in the usual way.
Melon with Parma ham
Arrange seeded and
peeled, fine slice of melon on individual plate, allowing 3-4 per portion . add
3-4 fine slice Parma ham loosely folded to one side of the one
side of the melon . the ham and melon are eaten
together as a simmple starter .
Melt To heat a product
, such as sugar , chocolate or fat until it liquefies. To prevent it from burning a bain marie or a heat different is
sometimes used , and the substance is
stirred with a wooded spoons.
MENAGERE A LA a French
term meaning housewife style . the name is given to various dishes in plain
domestic cookery in which simple and
relatively inexpensive ingredient are used , prepared according to recipe
that are accessible to any good hosewife.
Recipe
Entrecote a la menagere
Gently
cook 250g (oz) small carrots 150 g (5
oz) zmalll onion and 150 g (5 oz,
1½cups) mushrooms butter. Season the
steak with salt and prepper and
bropwn it in butter in a frying pan over a brisk heat add the vegetable and fry
for a further 3-4 minutes. Arrange the
entrecote and tyhe vegetable on a
serving dish and keep hot. Make a sauce in the frying pan by adding 5 tablespoon white wine and 3 tablespoon
stock. Boil down to reduce and pour
it over the entrecote.
MENDIANTS
Fried
eghg a la menagere
Prepare
enough tomato sauce to
provide I tablespoon per person . Drain some stockpot vegetables,
slice them and sauce them in butterfry
ther egg in butter . Line a serving dish with the
sauteed vegetable, arrange the eggs on top , surround wit6yh aring
of tomato sauce and serve immediately.
Omelette
a la menagrere
Cut
some boiled beef into small dice and fry lightly in butter. Fry an equal quantity of diced onions in butter. Put the meat and onions in the same frying
pan. Beat some eggs, add some chopped
parsley and season with salt and pepper.
Pour the beaten eggs into the frying pan and cook.
MENDIANTS A dish consisting of four types of dried
fruit and nuts almonds, figs hazelnuts and raisins, whose colours are those of
the habits of the four Roman Catholic mendicant orders (Dominicans in white,
Franciscans, in grey, Carmelites in brown and Augustinians in deep
purple_. Mendians was traditionally
served at Christmas.
Alsace, mendiant is the name of a
type of moist fried bread (pain perdu) made with apples, crystallized (candied)
fruit and cinnamon. This is also a very
popular dessert in Germany, where it is known as armer Ritter.
MENETOU-SALON A wine from the Berry region, south-west of
Sancerre. The Sauvignon Blane grape
makes pleasant dry white wines and there are also a few reds and roses made
from the Pinot Noir grape.
MENTONNAISE,
A LA The name for various dishes
inspired by the cuisine of the south of France.
For fish prepared a la mentonnaise, the main ingredients are tomatoes
black (ripe) olives and garlic, while meat dishes are garnished with courgette
(zucchini) halves stuffed with tomato flavoured rice, small braised artichoke
and chateau potatoes. Courgettes a la
mentonnaise are stuffed with spinach.
RECIPE
Courgettes
a la mentonnaise
Cut
the courgettes (zucchini) in half lengthways.
Make an incision around pulp 1 cm (½ in) from the degree and several
smaller incisions in the centre of the pulp. Season the courgettes with salt
and put them upside down on paper towles to remove the excess moisture. Dry, then saute gently in olive oil until
they are golden brown. Drain, remove the
pulp from the centre without damaging the skin, and chop it.
Blanch some spinach in boiling
water, then drain, cool, chop and cook it in butter in a covered pan. Mix the gourgette pulp with an equal amount
of cooked spinach and fill the courgette halves with this mixture. Sprinkle with 1 tablespoon grated Parmesan
cheese and add a little garlic and some chopped parsley. Sprinkle with breadcrumbs and olive oil and
brown in the over.
MENU A list specific order of the dishes to be
served at a given meal. In French
restaurants, all the dishes that are available are listed on the carte; the
menu lists the dishes for set meals, the composition of which is decided by the
restaurant manager. The word menu dates
back to 1718, but the custom of making such a list is much older. In former times, the bill of fare of
ceremonial meals was displayed on the wall and enabled kitchen staff, in
particular to follow the order in which dishes should be served.
MENU-DROIT A strip cut from a poultry fillet, 2.5 cm (1
in) ide and 2.5 cm (1 in) thick.
Marinated in double (heavy) cream, menus droits are grilled (broiled)
for 2 minutes on each side and served with lemon juice and noisette
butter. They can also be heated gently
for a few minutes in a suitable sauce for poultry. Formerly, menus-droit denoted a regofit made
with the tongue, muffle and ears of a deer.
MERINGUER A French verb meaning to top or decorate a
dessert or item of patisserie with a meringue mixture. It is usually placed in the oven to brown the
surface. In France, the part of the cake
or dessert consisting of the cooked meringue mixture is called the meringage.
MERLAN A French cut of beef from the thigh near the
topside (beef round). It is so called
because its long flat shape resembles that of a whiting (the French name for
whiting is merlan). This cut of meat is
very good for steaks.
MERVEILLE A traditional French pastry made fromdough
cut into different shapes and deep fried Merveilles are sometimes made
with a raised dough, and the mixture contains a large
quantity of flour. The dough is rolled
out and either cut into strips and formed into small plaits (braids) or cut
with a pastry cutter into rounds, diamonds, heart or animal shapes. Merveilles are sprinkled with sugar and
served hot, warm or cold. Closely
related to rousettes and oreillettes, mervielles are made in several regions of
southern France. Traidionally, theywere
made at Shrovetide.
RECIPE
Merveilles
Make
a dough with 500 g (18 oz, 4½ cups) plain (all purpose) flour, a 4 l;ightly
beaten eggs, 150 g (5 oz, 2/3 cup) softenened butter, a generous pinch of salt
2 tablespoons sugar and 1 liqueur glass of orange flower, rum or Cognac. Roll the dough into a ball and leave it to
stand for at least 2 hours, covered with a cloth. Rool it out to a thickness of about 5 mm (¼
in) and cut it into various shapes with fluted pastry (cookie) cutters. Deep-fry in oil (175ºC. 347º F) until golden
brown. Drain on paper towels, sprinkle
with a mixture of icing (confectioner’s) sugar and vanilla flavoured sugar, and
pile up on the serving dish.
MESCAL A Mexican spirit made from a distillate of
the agave plant. In Mexico it is often drunk by itself, but for export, market
the more complex spirit tequila, also made from the agave, ismore familiar.
MESENTERY
a membrane covering the intestines of animals.
In France calves mesentery is usually used cookery, although the
mesentery of lambs and young goats can also be used. The mesentery is washed and poached in
boiling water before being sold and must be white and firm to the touch. It may be cut into squares and eaten cold
with a revigote sauce or prepared as a hot dish in the same way as tripe a la
lyonnaise or tripe a la poulette. It is
also used as a filling for vol-au-vent.
METIEL The French term of a mixed crop of wheat and
rye, sown and harvested together. The
flour made from this crop is used for making various regional breads.
METHODE
CHAMPENOISE The method by which
champagne is produced where secondary fermentation takes place within the
bottle. Sparkling wines produced in the
same way, but outside the designated champagne region, may use the term method
traditionalle (traditional method) or methode classique (classic method)). The grapes are pressed with a maximum
extraction rate of 100 litres of juice to 160 kg of grapes. The first pressing releases the cuvee which is acknowledged to
be the best as it is highest in sugars and acidity and low in phenolics. The juice from the second pressing is known
as the premieres tailles. The harsher
third pressing (deuxieme tailles) has been abolished in a move to improve the
quality of the base wines.
MEUNIERE,
A LA A method of cooking that can be
used for all types of fish (, filleted or steaks). The fish is always lightly floured (hence the
name of the dish – meuniere means miller’s wife) and fried in butter. It is aranged on a long dish and sprinkled
with lemon juice, then noisette butter and finally chopped parsley. Frog’s legs, scallops brains and soft roes
can also be prepared a la meuniere.
RECIPE
Sea
bream (or bass) a la meuniere
Scale
and gut (clean) the fish (each weighing less than 575 g, 1¼ lb) and make a few
incisions along the back. Season with
salt and pepper and coat with flour (shake the fish lightly to get rid of the
excess flour). Heat some butter in a
frying pan and brown the fish on both sides.
Drain them, arrange on a long dish, sprinkle with chopped parsley and
lemon juice, and keep them hot. Add some
butter to the frying pan and cook until golden then pour the bubbling butter
over the fish.
MEURETTE Any of certain dishes cooked in a red wine
sauce, such as a matelote of river fish (for example eel, carp and pike) or a
stew of veal or chicken. Apart from red
wine, it is traditional to add strips of bacon and often a baby onions and mushrooms. Meurette is usually served with fried
croutons. Meurette is usually served
with fried croutons. Eggs and brains en
meurette are poached in this sauce.
RECIPE
Eggs
en meurette
Prepare
enough bourguignonne sauce to poach the eggs.
Fry some small croutons and small strips of smoked streaky (slabs) bacon
in butter. Break the eggs one by one and
poach them in the sauce. Arrange them in
a dish, pour the sauce over the top and garnish with the strips of bacon and
the croutons.
MEURSAULT A village in Burgundy’s Cote de Beaune,
containing some outstanding vineyards, the fist of which are Les Perrieres, Les
Generieres and Les Charmes. Most of the
wine is white, made from the Chardonnay grape, but there are some reds, made
from the Pinot Noir. There is much
variation in the styles of the white wines, many of them being outstanding in
quality and capable of long lives in bottle.
MEYERBEER A dish of shirred eggs dedicated to the
German composer Giacomo Meyerbeer, whose operas were very successful in Paris
during the Romantic era.
RECIPE
Shirred
eggs Meyerbeer
Cut
a lamb’s kidney in half without separating the halves completely. Clean, season with pepper and grill
(broil). Sprinkle with salt. Cook 2 shirred eggs, garnish them with the
kidney and surround with a border of Perigueux sauce.
MEZE Also spelt mezze. An assortment of dishes consisting of
(usually cold) simple snacks, served in Greece, Turkey, North Africa and the
Middle East. Mezes almost take the place of a meal and diishes suitable for a
meze table the numerous. Examples
include taramasalata, stuffed vine leaves, boreks, green and black (rioe)
olives, cold meats, dips, marinated vegetables and fish salads, pulses and
pitta bread.
MICHE A French wheat bread that was originally made
for well to do citizens and then gradually became the daily bread of the rural
areas. Originally a small loaf (the word
comes from the latin micca, meaning morsel or crumb), it became larger when
used as the standard family loaf and is now a large, round country-style loaf.
MICROWAVE
OVEN An electric cooking apparatus whose
source of energy consists of high frequency ultra-short waves. Ovenproof glassware and china are suitable
for microwave cooking but all dishes with metallic trims should be avoided. Specially manufactured plastics are ideal but
some thin plastics melt in the microwave, so these materials must be carefully
selected. Metallic materials reflects
the waves so dishes made of these materials should not be used as the energy
will not pass through them. The dish is
placed on a turntable or on the base of the cooker. The waves are absorbed by the food and
produce heat by the agitation of the water molecules. Microwave cooking is a moist cooking method
because of the steam created by heating the water molecules.
The lack of browning, or crips
cooking, means that meat cannot be roasted as in a conventional oven and the
speed of microwave cooking does not allow time for any tougher cuts of meat to
tenderize.
However, fish, tender poultry and
vegetables all cook very successfully in the microwave oven. Sauces, soups and fruit also cook well. The microwave oven can also be used to thaw
and reheat foods quickly. Combination
microwave ovens offer the facility for
simultaneously use of conventional heat and microwaves.
MIDDLE
EASTERN COOKING Middle Eastern cuisine
is simple yet at the same time sophisticated.
For thousands of years, the culinary heritage of each country in the
region has been enriched by the contribution of travellers and also by the
successive waves of invaders.
MIGNONETTE Courseley ground pepper, particularly from
the more flavour some white peppercorns, formerly, a mignonette was a small
muslim (cheesecloth) sachet filled with
peppercorns and cloves, used to flavour soups and stews.
The name is also used for elaborate
preparations of, for example, noisettes of lamb, supremes of chicken and filet
mignon. Potatoes cut into thick
matchsticks are also called mignonettes.
RECIPE
Mignonettes
of milk lamb
Season
8 noisettes of lamb with salt and pepper, sprinkle them with a little thyme and
rosemary, and marinate them for 24 hours in grape seed oil. Drain them and coat lightly with strong
mustard. Add 1 tablespoon chopped shallot
to 5 tablespoons white wine vinegar mixed with 5 tablespoons white wine and an
equal quantity of beef stock. Boil down
over a brisk heat until almost dry, add 575 ml (l9 fl oz, 2½ cups) double
(heavy) cream, and season with salt and pepper.
Grill (broil) the noisettes
briskly for about 2 minutes on each side.
Put them in the sauce and cook, uncovered, until reduced.
MIGNOT Parisian caterer of the 17th
century, satirized as a poisoner by the critic and poet Boileau. Offended, he brought a legal action but it
was rejected. To revenge himself, the
caterer had the idea of selling his customers biscuits (cookies) wrapped in
fine paper on which was printed a biting epigram against Boileau, written by
the Abbe Cottin. The notion amused the
Parisians and even Boileau himelf. The
biscuits made Mignot rich and famous.
MIGNOT The name for various classic french dishes
garnished or flavoured with ingredients that are reminiscent of Japanese
cuisine. Escalopes of veal or chicken mikado are prepared by arranging the
meat on croquettes of curried rice, coated with a curry sauce to which a little
soy sauce has been added; the dish is served with tarlets filled with soya bean
sprouts in cream. Tournedos or noisettes
mikado are arranged on grilled (broiled tomato halves, coated with a mixture of
chopped tomatoes and a small quantity of
tomato sauce and garnished withJapanese artichokes cooked in butter in a
covered pan. Mikado sauce is made by
adding the juice and shredded blanched peel of tangerines to a hollandiase
sauce.
RECIPE
Mikado
salad
Boil
800 (1¾ lb) unpeeled potatoes in salted water.
Allow them to cool, removed the skin and dice them. Season 3 tablespoons mayonnaise with a little
soy sauce. Remove the seeds from green
(bell) pepper and cut it into very fine strips.
Peel, seed and dice the flesh of 3 firm tomatoes. Blanch 6-7 small chrysanthemum flowers for 2
minutes in boiling water, drain, dry and season lightly with vinaigrette. Mix the diced potatoes with the mayonnaise
and 150 g (5 oz, scant 1 cup) peeled prawns (shelled shrimp) Arrange the mixture in a dome in a salad bowl
and garnish the top of the salad with chrysanthemum petals. Surround the salad with clusters of finely
shredded green pepper and diced tomato.
MILANAISE The French name for various cakes or biscuits
(cookies)
The small biscuits known as milanais
are made with lemon or orange-flavoured almond paste cut into various shapes
and decorated with almonds or crystallized (candied) fruit. They can also be shaped by hand into rounds
or plaits (braids), for example, and decorated with sliced almonds.
Milanais are also small cakes made
of sponge or Genoese mixture flavoured with rum and raisins or with aniseed,
covered with apricot glaze and sometimes iced with fondant.
RECIPE
Milanais
sables
Using
the fingers, blend 250 g (9 oz 2¼ cups) plain (all purpose) flour with 15 g (4½
oz, 2/3 cup) softened butter. Add 1 egg,
125 g (4½ oz, 2/3 cup) sugar and ½ teaspoon vanilla essence (extract or 1
teaspoon vanilla sugar.
Sprinkle the pieces in which holes
have been cut out with icing (confectioner’s) sugar (these will form the tops)
and spread the others with a layer of redcurrant jelly. Lightly press the tops and bottoms together.
MILK A white slightly sweet, nutritious liquid
secreted by the mammary glands. Milking
animals was originally a religious ritual among the early human societies that
raised livestock. Milk has always been a
symbol of fertility and wealth: in the Bible the Promised Land is described as
‘flowing with milk and honey’ and Moses proclaimed that the mil of cows and
ewes were gifts from God. In Asia and
India, zebus and water buffalo’s milk are sacred. Like the Greeks, the Romans were partial to
goat’s and ewe’s milk, but they also drank mare’s camel’s and asses’ milk.
Fermentation preserves milk and
alters its flavour, Apart from spontaneous coagulation, due to the action of
the lactic microbes in the milk producing curds and curdling by means of
rennet, there are many other types of fermented milk.
·
Different types of European milk
-
Untreated Milk.
This retains all its natural flavour.
It must come from bbrucellosis accredited herds, be bottled on the farm
where it was produced, and sold under licence.
Untreated milk has to be labelled raw unpasteurized milk. Some people advise boiling untreated milk for
5 minutes before drinkingit. It is
especially good inthe spring and will keep for 24 hours in the refrigerator.
-
Pateurized Mil.
This undergoes mild heat treatment, which destroys any harmful bacteria
and improves the milk’s keeping qualities.
A small amount of the vitamin content is lost in pasteurization;
otherwise there is little significant change.
It will kwwp for one to two days in a cool place; three to four in a
refrigerator. Domestic boiling changes
the flavour of milk and also produces a skin in which some of the nutritious
substances are often lost.
-
Sterilized Milk. Homogenized milk heated to about 150ºC (300ºF) for several seconds. Sterilization destroys all germs and
increases the shelf life of an unopened bottle, which can be kept a room
temperature for several weeks. Date
stamped plastic bottles and cartons have a shelf life of several months. After opening, it should be stored in the
refrigerator. Its flavour is like
caramel.
-
Skimmed Milk Pasteurized milk from which nearly
all the fat has been removed The vitamin
content is also reduced.
-
Evaporated Milk, a concentrated homogenized
milk, which is sterilized in the can and which, unopened, will keep almost
indefinitely.
-
Condensed Milk.
This is made from wholesemi skimmed or skimmed milk to which sugar is added. Unopened, it will keep almost indefinitely.
-
Powdered or Dried Milk. This is made from skimmed or semi-skimmed
milk to which vegetable fat has been added.
Water is evaporated from the milk by heat to produce solids. Powdered milk is packed in airtight
containers, and can be kept for a long time if stored at a moderate
temperature. It dissolved eadily in
water but once reconstituted should be treated as fresh milk.
-
Uses of Milk.
Milk is a very versatile food; it is the basic ingredient of butter,
cheese, buttermilk and yogurt and it makes a delicious drink, either on its own
or flavoured withfor example, fruit, vanilla or chocolate. It is stirred into tea and coffee and forms
the basis for many hot drinks, notably chocolate. Milk shakes are popular and this versatile
liquid can even be used in coctails.
MILK
CAP One name used for mushrooms of the
genus Lactarius. The name derives from
the milky juice the mushrooms yield when cut.
MILL A mechanical or electric implement used to
reduce a solid foodstuff to a powder or paste.
The hand worked coffee mill has largely been replaced by the
electric coffee grinder.
The pepper mill and the coarse-salt
mill are mechanical crushers, with a serrated roller or grinding wheel,
operated by a handle or by a rotating movement of the lid. Freshy ground pepper gives a more pronounced
aroma and flavour.
A vegetable mill with a handle and
interchangeable plates is often preferable to an electric blender or processor,
particularly for preparing purees of starchy
vegetables, which can easily be overworked in the electric appliance.
MILLAS Also known as millasse or millias. In the
languec region of France, a porridge made with either cornmeal or a mixture of
whaten flour and cornmeal. When cold, it
is shaped into flat cakes and fried. The
cakes are eaten like bread either seasoned with salt or sweetened with
sugar. The word is derived from the Old
French miller, meaning finegrained maize (corn)
RECIPES
Millas
porridge
Heat
1 litre 1¾ pints, 4½ cups) water in a large saucepan. When it boils, flavour it with orange flower
water and a small piece of lemon zest and gradually add 300-350 g ( (11-12 oz,
2¾ cups) cornmeal. Cook over a gentle
heat, stirring with a wooden spatula.
When the porridge is thick, serve it on warm plates with caster
(superfine) sugar. Alternatively leave
it to cool, cut into slices, and either fry in butter sprinkled with caster
sugar or icing (confectioner’s) sugar, or fry in lard or goose fata dnserve
with stews and casselores.
Millas
with fruit
Cook
the millas, flavouring it with kirsch or brandy. Put a layer of millas about 1 cm (½ in) thick
in a buttered pie dish. Cover with
drained cherries that have been cooked in a kirsch or brandy-flavoured
syrup. Then put a layer of millas on top
of the cherries, smooth the surface carefully and decorate with a border of
drained cherries. Sprinkle lightly with
crushed macaroons, pour on some melted butter and bake in a preheated oven at
220ºC (425ºF, gas 7) until golden.
The cherries can be replaced by
apricots, peaches, pears, apples, pineapple, plums or prunes, and rum can be
used as a flavouring.
MILLET Any of several varieties of cereal
grain, The main types of millet include
the common millet, used for flour milling or as a poultry feed, pearl millet
cultivated for food and for animal fodder in dry arid soils, Italian millet,
cultivated for grain and animal fodder, and Japanese millet.
Millet has been cultivated from the
earliest times in ancient Rome a kind of milk porridge was made from the grains
after removing the husks. This method of
preparation is still used by certain African tribes, Millet continues to be important inthe diet
of many African and Asiatic countries, but in Europe and North America it is
cultivated mainly as a pasture grass and fodder crop. Millet is sold in the form of grain, flakes
and flour. It is easy to prepare being
cooked for 20 minutes in twice its volume of boiling water or milk.
RECIPE
Millet
tarlets
Put
200 g (7 oz, 1¾ cups) millet flour, 400 g (14 oz, 1¾ cups) caster (superfine)
sugar and 8 beaten eggs into a bowl.
Work the mixture well and add a generous pinch of salt and the finely
chopped zest of 2 lemons. Add 1.5 litres
(2¾ pints 6½ cups) boiling milk and mix well.
Pour the mixiture into small plain round buttered moulds and cook in a
preheated overn at 220ºC (425ºF, gas7) for 25-30 minutes.
MIMOSA A plant whose yellow flowers can be made into
fritters and used to garnish salads and prepared home made lieuers.
The name is also given to certain
egg dishes using sieved hard boiled egg yolk (which resembles mimosa flowers),
particularly a cold hors d’oeuvre consisting of stuffed hard boiled eggs. The yolks are sieved, mixed with mayonnaise
and parsley and piped in flower shapes into the egg white cases. Mimosa salads
are mixed salads sprinkled with sieved hard boiled egg yolk.
RECIPE
Mimosa
salad
Boil
some unpeeled potatoes, then peel them, cut into cubes and keep warm. Poach some artichoke hearts in salted water
and cut them into quarters. Boil and
chop some French (green beans. Mix the
ingredients and season them with a very spicy vinaigrette. Rub the yolks of
some hard boiled (hard cooked) eggs through a coarse sieve and sprinkle over
the salad. Serve immediately.
MINCEMEAT A spicy preserve in English cookery,
consisting of a mixture o dried fruit, apple, beef suet, candied peel and
spices, steeped in rum, brandy or Madiera.
It is the traditional filling for individual mince pies served warm at Christmas.
In the 17th century, a
mince pie was a huge covered tart filled with ox (beef) tongue, chicken, eggs,
sugar, raisins, lemon zest and spices.
Gradually, the small tarlets replaced the single large tart and the
filling was reduced to a mixture of beef suet, spices and dried fruit, steeped
in brandy..
RECIPES
Mincemeat
Combine
the following ingredients in a large mixing bowl: 450 g (1 lb. 3 cups) shredded
suet, 450 g (1 lb, 3 cups) currants, (1 lb 3 cups) seedless white raisins, 450
g (l lb 4 cups) chopped apples, 450 g (1 lb, 2 cups) sugar, 450 g (l lb, 3
cups) sultanas (golden raisins) 100 g (4 oz, 2/3 cup) choppedmixed candied
fruit peel, 3 tablespoons brandy or rum, the juice and zest of 1 lemon and 1
teaspoon each of cinnamon, nutmeg, cloves and mace.
Pack closely in jars and cover
tighltly. This yields about 2 kg (4 ½
lb) mincemeat.
MINCHING Also known as grinding in the United States. The process of cutting or chopping food into
very small pieces. This may be done
manually with a knife, a manual or electric meat mincer, a blender or food
processor.
MINERVOIS Red, white or rose AOC Languedoc wines. The area has been under vines since Roman
times and thanks to moderm vinification methods and considerable investment,
the wines (especially the reds) are acknowledged as being good quality.
MINESTRONE An Italian mixed vegetable soup containing
pasta or rice. Italian often start a
meal either with minestra ( avegetable
soup) minestrina ( a lighter soup) or minestrone, which – with its garnish of
pasta – virtually constitutes meal on
its own. Sometimes several types of
pasta are used or it can be made with macaroni alone or with rice. The latter is usually used in minestone in
Milan.
Minstone is characterized by the
variety of vegetable it contains, which vary from region to region. In Tuscany it is always made with white
haricot beans, together with peas, celery, courgettes, leeks onions,m potatoes,
tomatoes and carrots. It is generally
thought that minestone originated in Genoa, where it is made with pumpkin,
cabbage, broad (fava) beans, courgettes, red (kidney) beans, celery and
tomatoes and garnished with three sorts of pasta cannilicchi (small cubes
filled with meat and herbs), small finger shaped ditalini and feather like
penne, It is mainly served with pesto, a
thick sauce made with fresh basil olive oil, garlic and grated P{armesan
cheese. Elsewhere, minestone is
classically flavoured with garlic grated cheese is served separately.
RECIPE
Minestrone
Coo
300 g (11 oz 1¾ cups small white haricot (navy) beans is large amount of water,
easoned with 1 garlic clove, 1 bunch sage and 1 tablespoon extra virgin olive
oil. Puree half the haricot beans by crushing through a sieve. Heat some olive oil in a large saucepan and
fry in it 1 slice or chopped uncooked onion and 1 sprig thyme. Add 2 sliced leeks and 2 courgrettes cut into
cubes, 1 cabbage, cut into thin strips and 500 g (18 oz) spinach. Then after 10 minutes, add tomato sauce. When everything has simmered, add all the haricot beans
together with their cooking juices and the pureed haricot beans.
Pour 1 glass olive oil into a small
frying pan and add 2 crushed garlic cloves, 1 sprig thyme and 2 sprigs
rosemary. Place over the heat and when
the garlic starts to turn golden, pour this flavoured oil on to the minestrone
through a sieve in order to prevent the herbs from getting into the
minestrone. Serve hot or cold.
MINNOW A very small fish with a bluish back and pink
belly, commonly found in streams and used mainly as a bait for trout. Although not much used in cookery, it may be
eaten fried; the heads are removed and the fish soaked in cold milk until they
swell up. If cooked in a court
boulillon, they may be used to fill an omelette.
MINT A very fragrant aromatic plant of the genus
Mentba, used in infusions, to flavour liqueur, sweet and syrups and as a
culinary herb. There are about 25
species widely distributed in temperate and subtropical regions. Garden mint or spearmint, is the most
common. It leaves are used to flavour sauces (particularly mint sauce,
the traditional accompaniment for roast lamb in England) and salads, in cooking
vegetables (especially peas and potatoes), and to season roast lamb and other
meat dishes. Mint tea is made by infusing
the leaves. Fresh mint can be dried and
is also suitable for freezing.
Other species used in cookery are
water mint and horsemint, both water loving mints. The leaves of peppermint produce a very
pungent oil used mainly in confectionery and to flavour spirits, liqueurs and
jellies. Japanese mint is the species
from which menthol is extracted. Creme
de menthe is a pepper mint flavoured cordial made of mint syrup and used in
cocktails.
RECIPES
Mint
sauce
Pour
150 ml (¼ pint, 2/3 cup) vinegar over 50 g (2 oz, 1 cup) very finely chopped
fresh mint leaves in a bowl. Add 25 g (1
oz, 2 tablespoons) brown sugar or caster (superfine) sugar dissolved in 4
tablespoons boiling water, with a pinch of salt and a little pepper, and leave
to marinate.
Mint
tea
Pour
boiling water on to a mix (superfine0 sugar, according to taste (the tea is
usually drunk very sweet). Infuse for
2-3 minutes, strain and serve very hot.
ture
of equal quantities of Chinese green tea and finely chopped mint leaves,
allowing 200 ml (7 fl oz, ¾ cup) boiling
water for each tablespoons of the mixture.
Immediately sweeten with caster (superfine) sugar, according to taste
(the sea is usually drunk very
sweet). Infuse for 2-3 minutes, strain
and serve very hot.
Mint tea can also be made by the
above method by adding 2 teaspoons finely chopped mint to the boiling
water. Sweeten with sugar or honey and
serve with a thin slice of lemon.
MIQUE Adumping made in the countryside around
Perigord, in France, since the Middle Ages.
Originally made with flour and fat, miques today are prepared with a
mixture of cornmeal and wheat flour, or wheat flour only, and ither lard, goose
fat or butter. Yeast and milk are
sometimes added, as well as eggs. The
dough can be used to make one large ball, which is cut into slices after being
cooked, or several small balls. They are
poached in salted boiling water or in stock and accompany such dishes as
pot-au-feu, pickled pork with cabbage, soup or civet of hare or rabbit. They can be flattened before being poached
and cooled and then fried and served as a dessert with jam or sugar.
Miques are also eaten in Bearn and
in the Basque country of France, especially black miques, made from maize
(corn) and wheat, poached in the cooking water of black puddings (blood
suasages) and, then grilled.
MIRABEAU A dish of grilled (broiled) meat (especially
beef), fillets of sole or shirred eggs, garnished with anchovy fillets, stoned
(pitted) olives, tarragon leaves and anchovy butter.
RECIPE
Entrecotes
mirabeau
Stone
(pit) about 15 green olives and blanch them in boiling water. Prepare 2 tabl
espoons
anchovy butter. Blanch a few tarragon
leaves. Grill (broil) 2 thin sirloin
steaks. Garnish with strips of anchovy
fillets arranged in a criss-cross pattern, the tarragon leaves and olives and
anchovy butter, which may be piped into shell shapes.
MIREPOIX A culinary preparation created in the 18th
century by the cook of the Due de Levis Minepoix a French field marshal
and ambassador of Louis XV, It consists of a mixture of diced vegetables
(carrots, onion, celery) raw ham or lean bacon is added when the preparation is
with meat.
A mirepoix is used to enhance the
flavour of meat, game and fish in the preparation of sauces notably espagnole
sauce) and as a garnish for such dishes as frog’s artichokes and macaroni. When a mirepoix is used in braised or
pot-roasted dishes, it should be simmered gently in a covered pan until all the
vegetables are very tender and can impart their flavour to the dish. Mirepoix without meat is mainly used in the
preparation of shellfish, for braised vegetable dishes and in certain white
sauces.
RECIPES
Mirepoix
with meat
Peel
and finely dice 150 g (5 oz) carrots and 100 g (2 oz) celery and 100 g (4 oz)
raw ham (or blanched streaky bacon) into
fine strips. Hear 15 g ( 1 oz, 2 tablespoons)
butter in a saucepan and add the ham and vegetables, together with a sprig of
thyme and half a bay leaf. Stir the
ingredients into the butter, cover and cook gently for about 20 minutes until
the vegetables are very tender.
Vegetable
mirepoix
This
mirepoix is cooked in the same way as mirepoix with meat, but the ham or bacon
is omitted and the vegetables are shredded into a brunoise.
MIROTON A dish of sliced cooked meat (usually boiled beef or leftovers) reheated
in a sauce with sliced onions.
RECIPE
Beef
miroton
Cook
about 10 tablespoon finely sliced onions in 125 g (4½ oz generous ½ cup) butter
in a covered pan. Sprinkle with 1
tablespoons flour. Brown slightly,
stirring continuously, then add 2 tablespoons vinegar and an equal amount of stock
or white wine. Bring to the boil, then
remove from the heat. Pour half the
sauce into a long ovenproof. Pour the
rest of the sauce over the top, sprinkle generously with breadcrumbs and pour
on some melted butter (or dripping).
Brown in a preheated oven at 220ºC
(425ºF gas 7) without allowing the sauce to boil. Sprinkle with chopped parsley and seerve
piping hot.
MISCHBROT Bread made from 70% rye flour and 30% cornflour (cornstarch). The leaven obtained with half (or more) or
rye flour gives rye bread a slightly
acidic taste and a crumb with little aeration.
This bread is the kind most eaten in Germany, and it is sometimes
flavoured with, for example, bacon or onions,
It is eaten several days after it is made.
MISO A Japanese condiment consisting of a red or
white paste of fermented soya, made from cooked soya beans mixed with rice,
barley or wheat grains, salt.
MISTELLE Grape juice to which spirits have been added
in order to prevent fermentation from taking place, so that the natural sweetness
of the fruit is retained. Mistelle is
used in making of various aperitifs and vermouths.
MIXED
GRILL, An assortment of various meats
such as steak. Lamb chops, sausages,
bacon and kidney, barbecued or grilled 9broiled) and usually served with a
garnish of watercress, grilled tomatoes and mushrooms. It is a popular dish in English speaking
countries.
MOCHA A variety of Arabian coffee bean grown on the
borders of the Red Sea, named after the Yemenite port from which they were traditionally exported. Mocha is a strong with a distinctive aroma
but some people find it bitter with a musky flavour. It is
normally seerved very strong and sweet in small cups.
Mocha is used as a flavouring for
cakes, biscuits (cookies), ice creams and confectionery and the word is used to
describe various cakes with a coffee flavour, particularly a large Genoese
sponge cake with layers of coffee or chocolate butter cream.
Mocha is also term used to describe a combined coffee and
chocolate flavour. For example, a cake
or cream flavoured with both coffee and chocolate may be referred to as mocha.
RECIPE
Mocha
cake
Melt
90 g (3½ oz, 7 tablespoons) butter, taking care not to let it get too hot. Whisk 5 egg yolks with 159 g (5 oz, 2/3 cup)
caster (superfine) sugar until the mixture has turned white and thick. Mix in 150 g (5 oz, 4½ cups) plain (all
purpose) fllur and 50g (2 oz, ½ cup) ground hazelnuts, then incorporate the
melted butter and fold in 5 stiffy whisked egg whites. Pour this mixture into a deep 22 cm (8½ in)
buttered cake tin (pan) and bake in a preheated oven at 180ºC (350ºF gas 4) for
about 35 minutes. As soon as the cake is
cooked, turn it out on to a wire rack and leave to cool completely. Then cover and refrigerate for at least 1
hour.
Mocha cake can also be filled and
coated with coffee cream, then decorated with toasted flaked (silvered) almonds
and crystallized (candied) violets and
mimosa. Mocha cake is best eaten the day
after its preparation.
MODE,
A LA Frenc term describing a preparation
of braised beef, to which diced leg to veal, sliced carrots and small onions
are added when it is three quarters cooked.
Beef a la mode is eaten either hot or cold (in aspic)
Literally meaning in the style of,
the term is also used to describe dishes that are speciality of a particular
town or region, such as tripe a la mode de caen. In the United states, it is used to describe a sweet pie served with ice.
MODERNE,
A LA A French term meaning ‘in the
modern style’ used to describe a garnish of braised lettuce and cabbage
(stuffed or plain) and other mixed vegetables, served with cuts of meat.
MOINA A French dish consisting of poached fillets,
of sole ganished with quartered artichokle braised in butter and morels a la
creme.
MOISTEN To add a liquid to a culinary preparation,
either in order to cook it (for example, for stews or braised dishes or to make
the sauce or gravy. The liquid which may
be water water, milk, broth stock or wine, usually just covers the items to be
cooed but in a certain cases (for example, baked fish) the ingredients are only
half covered.
MOLLASES. The thick brown uncrystallized residue
obtained from cane or beet sugar during refining. This dense vicious syrup can be used for
various purposes. Only sugar cane
molasses, known as ‘black tracle’, is
sold for domestic consumption. It is
used in desserts, such as treache tart, and in cakes and biscuits (cookies) and
also for sweet and sour cooking. It is
also used in confectionery and for the manufacture of rum, Sugar beet molasses is used mainly for the
production of industrial alcohol,
baking powders and animal feeds.
MOLLUSC
A Soft bodies animal, usually with a shell.
The bivalves (or lamellibranchs), which have a shell consisting of
two valves hinged together, include mussels, oysters, cookies and scallops. The gastropods have a single spiral shell and
include periwinkles, whelks, snails and limpets. Bivalves and
gastropods are sold as shellfish.
The third group of mollusc - the cephalopods – do not have shells they
include squid, octupuses and cuttlefish.
MONACO A dish consisting of poached fillets of sole
covered in a sauce made with white wine tomatoes and mixed herbs and garnish
with pouched oysters and croutons in the shape of wolves teeth. The name is also applied to a chicken
comsomme thickened with egg yolks and garnished with slices of bread powdered
with sugar. The latter dish is similar
to consomme. Monte carlo (chicken
comsomme thickened with arrowroot, sprinkled with small pieces of Genoese cake
made with cheese and browned in the oven).
MONBAZILLAC
An AOC white wine from south-west France produced on the left bank of the River
Dordogne not far from Bergerac. It is
made from the same grapes and by the same methods as Sauternes. Montbazillac is a mellow dessert wine with a
delicate bouquet.
MONKFISH An ugly looking sea fish with an enormous
head, a very large mouth and a scaleless brownish body. The head is unfamiliar to the consumer as
usually only the tail is sold. The flesh
is firm, dense, white and lean and can be grilled (broiled), fried, poached or
baked. It is found in the Mediterranean
and on both sides of the Atlantic.
RECIPES
Take
500 g (18 oz, ) thoroughly cleaned monkfish and cut into 8 small
escalopes. Season with salt and
pepper. Coat them with breadcrumbs, rool
in 50 g (2 oz,½ cup) grated Parmesan cheese, then brown in butter. Cut open 3 green (bell) peppers and remove
the seeds. Blanch for about 10 minutes
in boiling water, then cut into pieces and puree in a blender or food
processor. Enrich the puree with about 65-75 g (2½ - 3 oz, 5-6 tablespoons)
butter. Season with salt and pepper and
add a dash of Worcesterhire sauce. Place
2 escalopes of monkfish on each plate
and surround them with a ribbon of the green pepper puree.
Fillets
of monkfish braised in white wine
Lightly
flatten 2 fillets and season with salt and pepper. Arrange the fillets in a buttered roasting dish just big enough to hold them
and half cover them with reduced fish stock mixed with white wine. Bake in a preheated oven at 220ºC (425ºF, gas
7) for 7-8 minutes, then cover with foil and bake for a further 5 minutes. Place them on a serving dish and keep warm. Add cream to the juices in the roasting dish
and reduce until the sauce has thickened.
Adjust the seasoning if necessary.
Pour the sauce over the fish, sprinkle with chopped parsley and serve
very hot accompanied by braised spinach or pureed broccoli.
Monkfish
a l’americaine
Trim
wash and dry 1.5 kg (3¼ lb) monkfish and cut into even slices. Wash and dry he heads and shells of some
langoustines (the tails of which may have been used to prepare bronchettes, for
example). Chop 4 shallots and crush a
large garlic clove. Prepare a little
chopped parsley and 2 tablespoons chopped tarragon leaves. Skin 500 g
(18 oz, ) very ripe tomatoes, remove the seeds, then chop the flesh
finely. Heat 6 tablespoons olive oil in
a flameproof casserole or large saucepan and add the langoustine heads and
shells and the sliced monkfish. As soon
as the monkfish has started to brown, add the chopped shallots and cook until
just golden. Pour 1 liqueur glass of
Cognac and set it alight.
Add the crushed garlic, a strip of
dried orange zest, the chopped tarragon, and parsley, the chopped tomatoes a
small bouquets garni, 1 tablespoons tomato puree (paste) diluted with ¼ bottle
of very white wine, salt, pepper and cayenne (this dish must nbe strongly
seasoned) Cover and leave to cook for
about 15 minutes, the fish must remain slightly firm.
Drain the fish and keep it warm on a
serving dish. Remove the bouquet garni,
strain the sauce and pour over the fish.
Garnish with tarragon sprigs and serve with rice.
MONOSODIUM
GLUTAMATE. A powder used as a seasoning
in Far Eastern and some Westen cookery, developed in 1905 by a Japanese called
Ikeda. Chemically extracted from the
gluten of cereals, it is an additives used to enhance the flavour of foodstuf
MONTER A French method of preparing potatoes. The potatoes are pureed and mixed with egg
yolks (and often cream) and cheese. The
mixture is piled into a dome shape on a gratin dish, sprinkled again with
grated ccheese and put in the oven to brown.
MONTGLAS A salpicon dedicated to the Marquis de
Montglas, an 18th century French diplomat. It
consist of shredded pickeled tongue, poached mushrooms, foie gras and
truffles bound with thick Madiera sauce, and is used as a filling.
Lamb chops Montglas are cooked on
one side, covered with this salpicon and breadcrumbs, browned in the oven, and
surrounded with a border of demi-glace sauce.
Lamb’s sweetbreads and chicken Montglas are braised and covered with
their deglazed pan juices mixed with the salpicon.
MONTMARTRE A tiny vineyard surviving in the heart, of
Paris, where much wine was produced.
When the vintage (about 400 bottles annually) is sold, the proceed go to
charity. In 1961 vines from certain
famous bordeaux estates were planted here.
MONTMORENCY.
The name given to various savoury or sweet dishes that include the sour
Montmorency cheries. Duck Montmorency, cooked with herbs in a frying pan, is
garnished with stoned cherries poached in a Bordeaux wine, the sauce is made by
deglazing the pan with cherry brandy and adding strained veal stock.The classic
gateau called Montmorency is a Genoese sponge topped with cherries in syrup and
covered with Italian meringue, the top is decorated with glace or crystallized
cherries. The ice creams, bombes, iced mousses, croutes, tarts and tartlets
caleld Montmorency all include cherries, which may be fresh, crystallized or
macerated in brandy.
There are however, other dishes in classic
cookery dedicated to the Montmorency family, which do not include cherries. For
example, the Montmorency garnish for cuts of meat consists of artichoke hearts
stuffged with balls of glazed carrot and balls of noisettes potatoes.
RECIPES
Bombe
glacee Montmorency
Coat
a bombe mould with kirsch ice cream. Prepare a bombe mixture flavoured with
cherry brandy and add cherries macerated in kirsch. Fill the mould with
this.Finish the bombe in the usual way.
Gateau
Montmorency
Separate
the yolks from the whites of 3 eggs.
Whisk the 3 yolks with 50 g ( 2 oz. ½ cup) ground almonds and 125 g ( 4
½ oz scant 2/3 ) caster (superfine) sugar. Drain 400 g ( 14 oz ) cherries in
syrup, halve, stone (pit ) and roll them in flour. Incorporate 50 g (2 oz, ½
cup) plain (all-purpose)flour and the cherries into the almond mixture then
carefully fold in the 3 eg whites stiffly whisked with a pinch of salt. Pour
the mixture into a buttered cake tin
(pan) and bake in a preheated oven 200 oC(400 oF, gas 6)
for about 30 minutes.Turn the cake out on to a wire rack and allow to cool.
Melt 200 g (7 oz) fondant over a low heat,
stirring all the time.Add a liqueur glass of kirsch and 2-3 drops of cochineal
(red food colouring) Spread the fondant over the cake with a spatula and
decorate with12 glace (candied) cherries and a few pieces of angelica.
Alternatively, the cake may be cut into 2
layers, steeped in kirsch, and sandwiched together with butter cream moxied
with cherries in brandy.
MONTPENSIER The name given to various savoury or sweet
dishes that may have been dedicated to the Ducheese de Montpensier but were
more probably dedicate to the fifth son of Louis Philippe.Gateau Montpensier is
a Genoese sponge enriched with ground almonds, raisins and crystallized fruit.
By extension, cakes cooked in a tin (pan) lined with the ingredient which gives
them their flavour are termed a la Monpensier.
RECIPES
Gateau
Montpensier
Steep
50 g (2 oz, ½ cup) crystallized (candied) fruit and 50 g (2 oz. ½ cup) sultanas
(golden raisins) in 6 tablespoons rum.With the fingertips, work 125 g (4 ½ oz
generous 1 cup) plain (all-purpose) flour with 75g (3 oz, 6 tablespoons) butter
cut into small pieces.Beat 7 egg yolks with 125 g (4 ½ oz, scant 2/3 cup)
caster (superfine) sugar until the mxityure is white, then mix in 100 g (4 oz.
1 cup) ground almonds and finally 3 stiffly whisked egg whites. Drain the fruit
and sultanas, then add them to the mxiture, together with the flour and butter
mxiture.Work briskly with a wooden spoon for a
short time.
Butter a 22 cm ( 8 ½ in) cake tin (pan) and
sprinkle it with 50 g ( 2 oz, ½ cup) flaked (slivered) almonds. Pour the
mixture into the tin and bake in a
preheated oven at 200 oC (400 oF, gas 60 for 30
minutes.Turn out the cake on to wire
rack and allow to cool.Melt 150 g ( 5 oz. ½ cup) apricot jam over a low heat,
strain and spread over the surface of the cake. Keep cold until serving.
MONTRACHET
One of the most famous of all white Burgundies, produced by two parishes
(communes) in the Cote de Beaune, Puligny Montrachet and Chassagne- Montrachet.
It is made from the Chardonnay grape and usually achieves great distinction.
However, the specific vineyard is tiny and the wine is therefore scarce
and expensive.
Also
a soft goat’s milk cheese (45% fat content) from Burgundy with a natural
bluish crust. It is cylindrical, 6 cm (2 ½ in) a diameter and 8-9 cm (3-3 ½ in)
thick. Packed in a vine leaf, Montrachet has a goaty scent and a marked nutty
taste.
MONTRAVEL
Mainly AOC white wines, some of which are dry and others sweet from vineyards
on the right bank of the River Dordogne, about 130 km (80 miles) east of
Bordeaux.
MONTREUIL A garnish for beef steaks and other small
cuts of meat consisting of artichoke hearts braised in butter and stuffed with
peas and tiny balls of glazed carrot. Poached fish Montreuil are covered with
white wine sauce and garnished with balls or boiled potato coated with a shrimp
veloute sauce.
MONTROUGE The name given to various dishes which
include cultivated mushrooms.They are so called because of the mushroom beds
which used to be at Montrouge, near the gates of Paris.
RECIPES
Croquettes
Montrouge
Prepare
a dry mushroom duxelles and add half its volume of chopped ham and a third of
its volume of bread soaked in molk and then dried.Add some chopped parsley and
2 eggs yolks for each 250 g (9 oz) of mixture, mix well and season to taste.
Shape the preparation into balls the size of tangerine.Flatten them
slightly,coat with egg and br eadcrumbs, and deep fry in oil at 190 oC
(375 oF), Drain on paper towels and sprinkled with salt.
Croustades
Montrouge
Line
some tartlet moulds with shortcrust pastry and bake blind. Fill them with a
thick puree of creamed mushrooms.Sprinkle with fresh breadcrumbs, moisten with
a little melted butter, and b rown in a preheated oven at 240 oC
(475 oF, gas 9)
Escalopes
of foie gras Montrouge
Prepare
a thick mushroom puree. Cut some foie gras into slices and prepare an equal
number of slices of bread of the same size. Fry the bread in butter.Saute the foie gras in clarified
butter and put each slcie on a slice of fried bread. Arrange in a ring on a
flat dish with the mushroom puree in the centre and keep warm.Deglaze the foie
gras pan with Madeira and a little stock, boil down to reduce the thicken with
a little arrowroot. Pour the sauce over
the foie gras.
MOOSE A member of the Cervidae family. A powerful
and prolific animal, also known as American elk, which along with deer is the
most hunted game in Canada. Although its meat is not sold commercially, it is
often found on domestic tables in the autumn.Its meat is cooked in the same way
as venison, accompanied by a spicy sauce and a preserve made of wild berries.
MOQUES
a Belgian patisserie speciality from Ghent. A fat sausage of pastry made with
brown sugar and cloves is rolled in granualted sugar, cut into thick slices and
cooked in the oven.
MORAY A large eel, up to 1.3 m (4 ft) long found in
tropical seas. It is dark, brown with yellow and black markings and its wide
mouth is armed with several rows sof strong pointed teeth, its bite is
poisonous. The flesh of the moray is fatty but fairly delicate.
MOREL A very tasty but rare mushroom which is found
in the spring. Its globular or conical cap is deeply furrowed in a honeycomb
pattern, and therefore the morel must be very carefully cleaned to get rid of
any earth, sand or insects which may be inside.
RECIPES
Chicken
with morels
Carefully
wash 4-5 morels and split them in two lengthways.Dredge 6-8 chicken fillets
with flour and fry briskly in 25 g ( 1 oz. 2 tablespoons) butter in a shallow
pan together with 1 chopped shallot. When golden brown, season with salt and
pepepr and add the morels.Cover the pan and cook gently for 7-8 minutes, then
add 6 tablespoons Sauvignon wine and finish the cooking with the lid off. ( A
little grated nutmeg will further improve the flavour) Add 1 tablespoon double
(heavy) cream and cook for another 10-12 minutes.Serve in ahot dish.
Morels
a la crème
Clean
250 g ( 9 oz ) morels. Wash them briskly in cold water and dry them thoroughly.
Leave them whole if they are small, cut them up if they are large. Put the
morels in a shallow frying pan with 15 g ( ½ oz 1 tablepoon) butter, 1 teaspoon
lemon juice 1 teaspoon chopped shallots, salt and pepepr, braise for 5 minutes, then cover with double (heavy0 cream
and reduce until the sauce has thickened. Just before serving add 1 tablespoon
cream and some chopped parsley.
MOREY
SAINT DENIS A red Burgundy, or more rarely
a white wine from the Cote de Nauits.
The grands crus of the parish are sold under thir own names.Clos de la Roche,
Clos Saitn Denis, Clos de Lambrays, Clos de Tart and Les Bonnes Mares .
MORGON
One of the ten crus of the Beaujolais region and considered to have longer
ageing potential than many other crus
Beaujolails.
MORNAY A bechamel sauce enriched with egg yolks and
flavorued with grated Gruyere cheese. It is used to coat dishes to be glazed
under the grill used to coat dishes to be glazed under the grill (broiler) or browned in the oven including
poached eggs, fish, shellfish, vegetables and filled pancakes. The invention of
this sauce and its use is attributed to Joseph Voiron a chef of the 19th
century who is thought to have dedicated it to the cook Mornay, his eldest son.
RECIPES
Fillets
of sole Mornay
Season
some fillets of sole with salt and peper, place them in a buttered gratin dish,
spoon over a little fish stock, and poach gently in a preheated oven at 200
oC (400 oF, gas 6) for about 7-8 minutes, until cooked. Drain
them a cover with Mornay sauce.,
sprinkle with grated Parmesan cheese and clarified butter, and brown in a
preheated oven at 240 oC(475 oF, gas 9)
Mornay
sauce
Heat
500 ml (17 ft oz 2 cups) bechamel sauce. Add 75 g ( 3 oz, ¾ cup) grated Gruyere
cheese and stir until all the cheese has melted.Take the sauce from the heat and add 2 egg yolks beaten with
1 tablespoon milk.Bring slowly to the boil, whisking all the time.Remove from
the heat and add 2 tablespoons double (heavy) cream ( the sauce must be thick
and creamy) For browning at a high temperature or for a lighter sauce, the egg
yolks are ommitted. If the sauce is to accompany fish, reduced fish stock is
added.
MORTADELLA A lightly smoked Italian sausage served cold
and very thinly sliced as an hors d’oeuvre. A speciality of Bolagna, the nmae
by whidh it is sometimes called, it is traditionally made with different cuts
of pork flavoured in various ways,
particulalry with coriander. The authentic sausage is very large in diameter
and apepars in c ross section as a fine light coloured paste, dotted with diced
fat. The first recipe dates from 1484. Later on many different recipes were
devised not ony in Italy but also in other countries, using a variety of
different meats.
MORTAR A bowl made of wood, earthenware, marble or
stone in which foods are pounded or ground to a paste or powder using a pestle.
Mortars have used in cookery since ancient times.
MORVANDELLE,
A LA A French term, meaning in the
style of Morvan ham, soup, omelette, baked eggs, tripe and veal cutlets.
RECIPE
Omelette
a la morvandelle
Dice
100 g (4 oz, ½ cup) raw Mrovan ham and fry it lightly in butter.Beat 8 eggs as
for an omellette season with pepper and add the ham. Cook the omelette in the
usual way.Garnish with small thin slcies of Morvan ham heated gently in butter
and rolled up into cornets.
MOSAIC In charcuterie, a garnish on the top of a
terrine or a galantine using ingredients of various colours cut into shapes
circles, squares and stars.
In patisserie, a mosaic is a round Genoese
sponge, filed with butter cream, glazed with apricot jam and ice (frosted with
white fondant. The top is decorated with apricot and redcurrant jam piped in
parallel lines and scored with vertical
liens, using the tip of a knife.
MOSCATEL Also known as Muscat of Alexandria.Grape
variety producing dessert wines. These grapes are grown in Spain, where wines
include Moscatel de Malaga, Portugal, where they include Moscatel the Setubal,
Italy, where they inlcude Moscato di Pasntelleria as well as in Australia,
California and South Africa.
MOUCLADE A preparation of cultured mussels from the
Poitou Charenties region. They are cooked in white wine with shallots and
parsley, usually flavoured with curry or saffron, and coated with there cooking
liquid enriched with cream and butter and thickened with egg yolks or
cornflour.
RECIPE
Mussel
farmers mouclade
Clean
and wash 2 kg (4 ½ lb) mussels. Toss them in a saucepan over a brisk heat until
they open. Discard any that do not open. Remove the empty shells and place the
ones containing themussels in a dish, keep hto over a saucepan of boiling
water. Strain the juice from the mussels through a fine sieve.Finely chop a
garlic clove and a sprig of parsley and blend with 100 g ( 4 oxz. ½ cup)
butter. Warm the mussel juice in a saucepan over a gentle heat. Add the
flavoured butter, a pinch of curry ( or saffron), a pinch of ground celery
seed, a dash of pepper and the mussels.Stir well, then simmer for 5
minutes.Sprinkle with 1 teaspoon cornflour (cornstarch) stir well and simmer
for 2 minutes. Add 150 ml (1/4 pint 2/3 cup) double (heavy) cream and serve.
MOUSSE A light soft preparation either sweet or
savoury, in which the ingredients are whisked or blended and then folded
together.. Mousses are often set in a mould and usually served cold.Savoury
mousses, served as an horts d’oeuvre or entrée, many be based on for example,
fish, shellfish, poultry, ham or a vegetable, sweet mousses are usuallyb ased
on fruit or a flavbouring such as chocolate or coffee.
RECIPES
Savoury
Mousses
Chichen
mousse
Prepare
in the same way as fish mousse but use poached chicken meat instead of fish and
season the mxiture well using curry powder or ground nutmeg.
Fish
mousse
Clean
500 g (18 oz) fillets or steaks of either pike, whiting, salmon or sole and
pound them in a mortar or put in a food processor. Sprinkle with salt and
pepper,. Then blend in 2-3 egg whites, one after the other .Rub this forcemeat
through a sieve and refrigerate for 2 hours.Then place the bowl in crushed ice and gradually add 600 ml ( 1
pint, 2 ½ cups) double (heavy) cream, stirring the mixture with a wooden
spoon.Adjust the seasoning, pour the mousse into a lightly oiled plain mould,
and poach at 190 oC )375 oF, gas 5) for about 20 minutes.
Wait abourt 10 minutes before turning out and serve the mousse warm, coated
with a sauce for fish.
MOUSSELINE Any of various mousse like preparations, most
of which have a large or small quantity of whipped cream added to them. This term is used particularly for mouds made of various pastes enriched with cream
(poultry, game, fish, shellfish, foie gras, for example) Mousselines are served
hot or cold. If cold, theya re also known as small aspics.
Mousseline is used as an adjective to denote
a sauce enriched with whipped c ream (mayonaise mousseline, hollandaise
mousseline) It is also used to describe the paste or forcemeat used to make
fish balls and mousses.
The term mousseline is much used in
confectionery to describe certain cakes and pastries made of delicate mixtures
(for example, brioche mousseline).
RECIPES
Mousseline
of apples with walnuts
Peel
and core 8 medium dessert apples, cut into slices, and make a compote by
stewing them until soft with 2 knobs of butter, 3 tablespoons caster
(superfine) sugar, 1 teaspoon vanilla flavoured sugar and a small piece of
inely choipped lemon zest.
Peel and core 3 more apples and cut each into 8 pieces. Poach
these pieces of apple slowly in a syrup
prepared with 350 ml (12 ft oz 1 ½ cups) water, 125 g the fruit should
be just softened. Remove 14 pieces of apple and compelte the cooking of the
other 9. Drain the fruit and put the syrup to one side.
As
soon as the compote is cooked, mash it with a fork and reduce it over a high
heat, turning it over with a spatula until a thick fruit paste is obtained. Remove from the heat and cool. Thicken with 120 ml
(4 1/2 ft oz. ½ cup) whipped double (heavy) cream, 3 beaten eggs and 3 yolks.
Add 2 tablespoons crushed walnuts and the half poached apple pieces.
Butter a charlotte mould well and pour the
mixture into it. Pile it up slightly and cook in a bain marie in a preheated
oven at 190 oC )375 oF, gas 5) for about 40 minutes.
Remove from theoven and turn out 15 minutes later on to a hot dish.
Prepare a sauce by reducing the syrup in
which the apples were cooked to 120 ml (4 ½ ft oz. ½ cup) butter and then 250
ml ( 8 ft oz. 1 cup) whipped double (heavy) cream. Flavour with Noyau liqueur.
Coat the mousseline with this sauce and decorate with the 9 fully cooked pieces
of apple.Serve some langues de chat biscuits (cookies) separately.
Mousseline
sauce
Prepare
a hollandaise sauce, just before serving blend into it half its volume of
stiffy whipped dobule (heavy) cream.
MOUSSERON
The common French name for several species of small white or beige mushrooms
with a delicate flavour, including St. George’s mushroom, the fairy ring
mushroom and blewits. They are cleaned and prepared like chanterelles.
MOUVETTE
The French term for a round flat wooden spoon of varying size, used principally
for stirring (or moving) sauces and creams and for mixing various preparations.
MOZART A garnish for small cuts of meat consisting
of artichoke hearts, slowly cooked in butter and stuffed with celery puree and
potatoes, cut into strips (called shavings) and fried.
MOZZARELLA An Italian cheese originating from Latium and
Campania, still made with buffalo’s milk in these areas but with cow’s milk
(40-45% fat milk in these areas but with cow’s milk (40-45% fat content) in the
rest of Italy. It is a fresh cheese,
springy and white, the mild flavour has a slight bite, Mozzarella is kept in
salted water or whey, shaped into balls or loaves of varying size 100 g to 1 kg (4 oz ot 2 ¼ lb) The buffalo’s milk
cheese, which has a more delicate flavour, is eaten at the end of a meal, the cow’s milk cheese is used
mainly for cooking, particularly for pizzas, but also for preparing a lasagne
gratin or for stuffing fried rice croquettes. Mozzarella in carrozza, a popular
Neapolitan snack, is a small sandwich filled with cheese, rolled in flour
dipped in beaten egg, fried in oil, and eaten very hot.
MUFFIN In Great Britain a muffin is a traditional
light textured roll, round and flat, which is made with yeast dough. Uffins are
usually enjoyed in the winter split, toasted, buttered and served hot for tea,
sometimes with jam. In the Victorian era maffins were bought in the street from
sellers who carried tray of them on their heads, ringing a handbell to call
their wares.
American muffins are entirely different,
more like cake than bread. The rasiing (leavening) agent is baking powder and
the muffins are cooked in deep patty
tins (muffin pans) Cornmeal and bran are soemtimes substituted for some of the
flour.
RECIPES
English
muffins
Prepare
the yeast) in 300 ml (1/2 pint, 1 ¼ cups) warm water. Alternatively dissolve 1
teaspoon caster (superfine) sugar in the warm water and sprinkle in 1 ½
teaspoons dried eyast. Allow to stand until frothy (about 10 minutes)
Mix 450 g (1 lb, 4 cups) strong plain
(bread) flour and 1 teaspoon salt together.Add the yeast liquid and mix to form
a soft dough. Turn out on to a lightly floured surface and knead until smooth
and elastic (about 10 minutes by hand) Shape into a ball and palce inside an
oiled polythene (plastic) bag leave to rise until doubled in siz.e Remove from
the polythene bag, knock back (punch down) and knead until the dough is firm
(about 2 minutes) Cover the dough and rest it for 5 minutes.Roll out on a floured surface to a thickness of 1 cm (1/2
in) Cover again and rest for a further 5 minutes.
Cut into 9 cm (3 ½ in) rounds with a plain
cutter. Place on a well floured baking sheet and dust the tops with flour or
fine semolina.Cover and prove in a warm place until doubled in size (about
15-30 minutes).
Heat a griddle, hotplate or heavy frying pan
and grease lightly. Cook the muffins for about 3 minutes or until golden brown
on each side, or bake in a prehated oven at 230 oC (450 oF,
gas 8) for about 10 minutes, turning over carefuly with a palette knife
(spatula) after 5 minutes.Cool on a wire rack.
MULBERRY The fruit of the mulberry tree. The two most
common varieties are the black and white mulberry.The fruit is similar in
appearance to the blackberry and should be picked or allowed to fall from the
tree when very ripe.The juice of the black mullberry is very staining. In
China, the leaves of the white mulberry are fed to silkworms, which eat nothing
else. Mulberries are usually eaten raw or can be used in the same way as
blackberries.
MULLED
WINE An aromatic alcoholic drink made
with red wine, sugar and spices and served hot, traditionally in winter,
examples are grog, punch and Bishop. Mulled wine is particularly popular in
mountainous regions, in Germany and Scandinavia. It is traditionally prepared
by slowly heating the contents of a bottle of Bordeaux, Burgundy or a similar
red wine for about to minutes with lemon or orange zest, sugar or honey, and
spices (cinnamon cloves mace), but this should never be brought to the boil,
the liquid is strianed and served in glasses
or cups with handles. In the country it may be served in a pottery jug.
To strengthen the aoma of the spices, these are sometimes left to infuse for
half an hour in a glass of wine brought up to the boil, before the rest of the
heated wine is added. If spirits are added or the wine is sufficiently high in
alcohol, its vapours may be flamed.
MULLET One of several unrelated fish which can be
divided into two broad groups.
Grey
mullet These are found in coastal water
and there are several species.The largest is the striped mulelt, which is up to
60 cm (2 ft) long with a large head, silvery grey back and brown sides.The
golden mullet is the smallest 20-45 cm (8-18 in) it has gold spots beside its
eyes and a yellowish tint to the sides.
·
Red mullet (goatfish) These fish are
distinguished from the grey mullets by their smaller size 40 cm (16 cm0 maximum
length reddish coloration and the pair
of barbels beneath the chin.They are a lean fish with a delicate flavour. The
best variety is bright pink streaked with gold and has a black striped (front
dorsal fin and two scales under its eyes. The sand mullet is inferior in
quality. It is reddish brown and has
three scales under the eyes.
RECIPES
Bakes
red mullet a la livournaise
Gut
(clean) 4 red mullet, make some light incisions on their backs, season them
with salt and pepper, and lay them head to tail in a buttered or oiled gratin
dish. Cover with a reduced tomato fondue or sauce, sprinkle with breadcrumbs
and 2 tablespoons oil or melted butter, and bake in a preheated oven at 240 oC (475
oF gas 9). When the top is brown (after abour 15 mintues), add some
chopped parsley and a few drops of lemon juice. Serve from the cooking dish.
Baked
red mullet with fennel
Soften
25 g ( 1 oz. ¼ cup) chopped onion in oil, then add 1 tablespoon very finely
chopped fresh fennel.Gut (clean) a mullet make some light incisions on its
back, and season with salt and pepper Butter a small overproof dish, spread the
base with breadcrumbs and a little olive oil and bake in a preheated oven at
220 oC (425 oF, gas 7) for 25 minutes. Sprinkle with
parsley and a little lemon juice.
Bake
red mullet with shallots
Peel
and chop 40 g ( 1 ½ oz ¼ cup) shallots. Boil them in 150 ml ( 8 ft oz. 1 cup)
dry white wine until almost all the liquid has evaporated, then spread the
mixture into a buttered gratin dish.Gut (clean) 3 red mullet, dry them, make
some incisions on their backs, season
with salt and pepper, and lay them in the dish. Pour over 6 tablespoons dry
white wine and dot with about 25 g (1 oz. 2 tablepsoons) butter. Cook in a
preheated oven at 230 oC (450 oF, gas 8) for 15 minutes,
basting several times with the juices, add a little more white wine if
necessary. Sprinkle with chipped parsley and a little lemon juice, and serve
from the cooking dish.
MULLIGATAWNY A soup of Indian origin, adopted by the
British and particularly popular in Australia. It is a chicken consomme to
which are added stewed vegetables, such
as onions, leeks and celery, highly seasoned with curry and spices (bay leaf
and cloves) garnished with chicken meat and
rice a la creole. In the original Indian preparation the garnish also
include blanched almonds and coconut milk (possibly repalced by cream) The
Australians generally add tomatoes and smoked bacon.
MUNG
BEAN A bean plant, originating in the
Far East, having small green, yellow or brown seeds. In India they are also
knowna s green gram and are sometimes ground to make a flour used for savoury
pancakes and dumplings. The hulled split beans are known as moong dal. Mung
beans can be cooked and used as a dried pulse and are widely cultivated for
their shoots. Commonly known as bean
sprouts, they are eaten either raw or blanched. They can be served as a
vegetable accompanying a main dish, in
stir fries, such as chop suey, or in mixed salads. Bean sprouts can be
bought fresh or canned.
MUNSTER An Alsatian cheese made from cow’s milk
(45-50% fat content) it has a soft yellow paste and a washed srraw to orange
coloured rind.After it has matured for 2-3 months and had regular it has
washings it has a strong smell and a full bodied flavour. It is eaten with
Gewzitraminer in Alsace and with well balanced red wines elsewhere.Created in
the 7th century by monks the name is
derived from monastere
(monastery0 it is protected by an AOP which applies to certain districts of the
Haut and Bas Rhin. Meurthe et Moselle, the Haute Saone. tHe Vosges and the
Territory of Belfort.
MURAT A method of preparing fillet of sole which are
cut into small strips, cooked a la menuiere, and arranged in a timbale with
potatoes (boiled in their skins and peeled) and poached antichoke hearts, cut
into dice and sauteed. The whole
preparation, which may be garnished with slices tomato sauteed in oil, is
sprinkled with coarsely chopped parsley, mixed with lemon juice and moistened
with noisette butter.
MURFATLAR A region in Romania, not far from the Black
Sea, producing dessert wines.The use of overripe grapes gives a golden liqueur
like wine with a bouquet reminiscent of orange blossom.
MUSCADET White AOC wine made from the Melon de
Bourgogne grape variety in the region south of nantes, close to where the Loire
means theAtlantic. There are four appellations, Muscadet, Muscadet de Sevres-et
Maine, Muscadet des Caoteux the la Loire and Muscadet Cotes de Grand Lieu. The
description sur tie means that the wines are left to mature on the less (grape
skins) thus gaining more dioxide before being bottled.The wines can be zesty
and crisp and are a good accompaniment to seafood dishes.
MUSCAT
There are over 200 different types of
Muscat vines recorded but the finest is acknowledged as the Muscat a Petits
Grains or Muscat the wines can be dry but are mainly sweet and luscious with
pronounced grapey aromas. Wines produced incude Beaumes de Vinie, Asti, Muscat
of Samos Vin de Constance from South
Africa.
MUSHROOM A type of fungus (a plant with neither
chlorophyll nor flowers) generally found growing in cool damp palces in
woodland and meadows, where the soil is rich in humus. A mushroom cap.
Sometimes the whole mushroom may be easten in other cases just the cap.As well
as wild fungi, there is also a variety of cultivated mushroom.
RECIPES
Mushroom
blanc
Bring
6 tablespoons water with 40 g (1 ½ oz, 3 tablespoons) butter, the juice of half
a lemon and 1 scant, tablespoon salt to
the boil.Add 300 g (11 oz, 3 ½ cups) mushrooms and boil for 6 minutes.Drain and
retain the cooking stock to flavour a white sauce, fish stock or marinade.
Mushroom
croquettes
Clean
and dice some mushrooms, sprinkle with lemon juice and saute them briskly
either in oil or in butter. Add some
chopped shallot and parsley a little thyme, or bay leaf, a chopped garlic
cloves, salt and pepper.Bind this salpicon with a thick bechamel sauce and
leave to cool.Divide the mxiture into equal portions and roll them into
cylinders.Dip the cylinders in batter, plunge into very hot oil and brown.Drain
and dry on paper towels. Serve very hot (possibly with a tomato sauce)_. Either
as a entrée or as a vegetable.
Mushroom
essence
Clean
and cdice about 450 g (1 lb) open cap cultivated mushrooms, then palce them in
a saucepan and season with salt.Add a
litle white wine and water. Bring to the boil, stirring then reduce the heat and cover the pan tightly.Cook for about
20 minutes, until the mushrooms are greatly reduced. Strain the liquor through
a sieve, pressing or squeezing the mushroom dry.Boil the liquor to reduce it to
a full flavoured essence.
MUSINGY Grand cru vineyard producing red and white
Burgundies from the village of Chambolle Musigny in the Cote de Nuits,. Mostly
red, the wines are world famous, being extremely fine and delicate and very
expensive.
MUSK A strong smelling secretion from the glands
of the musk deer and Ethiopian civet or from various seeds (especially musk mallow, cultivated in
Africa and in the West Indies) Musk was formerly used as a spice and to flavour
certain African and Oriental dishes.Today, smells are musky when they recall
the plants from which infusions are made, or the wines which combine the scent
of dried apricots, white peaches, dried figs and honey.
MUSLIN
(CHEESECLOTH) Loosely woven cloth used
for straining thick liquids, sucha s sauces, and purees, The liquid is either pressed through
the cloth with a spatula or enclosed in
the cloth, the two ends of which are twisted in opposite directions.
Small muslin bags are used to hold
ingredients intended to flavour a dish.The flavouring ingredients are palced on
a small square of muslin (or chiffon) the muslin is then drawn up and knotted
to form a bag. In this way the flavouring material does not escape into the
dish and can be removed when cooking is complete.
MUSSEL A bivalve molluse found in aseas all over the
world of which there are many species.European mussels have thin, rectangular
shells, which are dark blue, almost
black, and finely striped.The common
European mussel is cultivated on the coasts of the Atlantic, the English
Channel and the North Sea, especially between the mouth of the Gironde and
Denmark. It is small lconvex and tender.The
musselss from Spain tend to be larger, brown in colour and with a
tortoiseshell effect. The Toulon mussel, which is larger flatter and less
delicate, is found only in the
Mediterranean. The main species of European mussels have spread to other areas
through attaching themselves to the hulls of ships. Other varieties are found.
Such as the green lipped mussel from New Zealand and a slightly larger variety
found in the Pacific coast of North America.
Wild mussels are usually smaller and more
leathery than mussels that have been cultivated.Care must be taken when
gathering these because ofo their ability to absorb toxins, as with other
shellfish.
Buying
and cleaning. Mussels are sold alive,
cooked, or cooked and shelled.Theya re also sold smoked and shelled, and
preserved in oil or sauce. Mussels bought live must be known to have come from
clean waters, be firmly closed and cooked within 3 days of being caught
(mussels with cracked or half opened shells which do not close when they are
tapped must be thrown away.
The mussels must be completely cleaned of
any beard like filaments and parasite, which may be attached to them, before they are used. This
is done by brushing and scraping under
running, water.To remove the beard the cluster of fine dark hairs by which the
shell attached itself to rocks pull it firmly away from the shell.The beard
should come away in one clump. If the mussels are consumed raw, they must be
eaten the same day that they are bought. Cooked mussels may be kept for 48
hours in the refrigerator.
Cooking. Mussels are often cooked very simply a la
marinere in cream, fried, au gratin or in an omelette. French regional mussel
dishes inlcude stuffed mussels from the de Re, eclade and mouclade. Mussels
also feature in a number of recipes from other parts of the world, including
Spanish paella, zuppa di cozze from Liguria,
and in various Belgian dishes, made with white wine or cream and parsley
and moulets, et frites, a national dish.
RECIPES
Fried
mussels
Prepare
some mussels a la marinere, remove from their shells and leave to cool.
Marinate for 30 minutes in olive oil, lemon juice, chapped parsley and pepper.
Then dip in frying batter and
cook in oil heated to 180 oC(350 oF). Drain them on paper
towels and serve as an hors d’oeuvre (with lemon quarters) or with aperitifs
(on cocktail sticks).
Hors
d’oeuvre of musels a la ravigote
Cook
some mussels a la mariniere, remove from their shells and leave them to cool
compeltely in a salad bowl. Prepare a well seasoned vinaigrette and add to it
some chopped hard boiled (hard cooked) eggs, parsley, chervil, tarragon and
gherkins (pickled) Pour over the mussels and stir. Put in a cool place until
time to serve.
Ice
mussel soup
Place
a red (bell) pepper in a preheated oven at 240 oC (475 oF,
gas 9) for a few minutes, to loosen the skin, then peel. Clean 1.5 kg ( 3 ¼ lb)
mussels and cooked over a brisk heat with half a glass of white wine for 2
minutes.Discard any mussels that do not open.Remove the shells and reserve the cooking liquid.
Peel and seed a cucumber, cut it into dice, then place in colander and sprinkle
with coarse salt, leave to drain. Cut half a bunch of radishes into slices.
Shell and skin 500 g (18 oz) broad (lava) beans. Wash and dice 5 mushroom caps
(preferably wild) and sprinkle them with lemon juice.
Finely slcie one half of the peeled red
pepper and dice the other half. In a food processor, blend 6 peeled tomatoes,
the slices of pepper, the mussel cooking juices, 2 tablespoons olive oil, a
little sauce a I angloise and 10 drops of Tabasco sauce. Add the diced and
sliced vegetables, the broad beans and the mussels.Adjusts the
seasoning.Refrigerate for several hours before serving.
Mussels
brochettes
Open
some mussels over a brisk heat. Discard any that do not open.Remove the mussels
from their shells and thread on skewers, alternating them with thin pieces of
smoked bacon and tomato.Season with pepepr.Cook under the grill (broiler) for
about 1 minute.
Mussels
la bordelaise
Prepare
2 kg (4 ½ lb) mussels a la mariniere, drain them, remove one shell from each
mussel, and palce them in a vegetable dish. Keep hot. Prepare 200 ml (7 ft. or.
¾ cup) meatless mirepoix, moisten it with the strained liquid in which the
mussels were cooked, and add 150 ml ( ½ pint,
2/3 cup) fish veloute and 2
tablespoons tomato puree (paste) Heat and reduce by one third, then add the
juice of half a lemon and whisk in 50 g 9 2 oZ. ¼ cup) butter. Pour this hot
sauce over the mussels, sprinkle with chopped parsley and serve immediately.
Mussels
salad
Prepare
1 kg ( 2 ¼ lb) mussels a la mariniere, drain them and remove their shells. Set
aside.
Boil without peeling, 675 g (1 ½ lb) potatoes, peel while still hot and
cut into cubes. Finely dice or shred 2-3 ceelry sticks. Peel and chop 1 shallot
and 1 garlic clove and mix with plenty of chopped parsley. Mix all the
ingredients together in a salad bowl.
Make a vinaigrette with 2 tablespoons hot
vinegar, 6 tablespoons oil, 1 tablespoon
Dijon, mustard, salt and pepper. Pour this dressing over the salad and serve
immediately.
Mussels
a la poulette
Prepare
some mussels a la mariniere, drain them, remove one of the shell from each
mussel and place in a vegetable dish. Strain the cooking liquid through a fine sieve, reduce by half and add
300 ml (1/2 kpint, 1 ¼ cups) poulette sauce.Add a little lemon juice, pour over
the mussels and sprinkle with chopped parsley. Mix all the ingredients together
in a salad bowl.
Make a vinaigrette with 2 tablespoons hot
vinegar, 6 tablespoon oil, 1 tablespoon Dijon mustard, salt and pepper. Pour
this dressign over the salad and serve immediatley.
Mussels
a la poulette
Prepare
some mussels a la marineire, drain them, remove one of the shells from each
mussel and place in a vegetable dish.Strain the cooking liquid through a fine
sieve, reduce by half and add 300 ml (1/2 pint, 1 ¼ cups) poulette sauce.Add a
littl lemon juice, pour over the mussels and sprinkle with chopped parsley.
Mussels
in cream
Prepare
2 kg ( 4 ½ lb) mussels a la mariniere, drain them, remove one of the shells
from each mussel and place them in vegetable dish. Keep hot, Strain the cooking
liquid through a fine cloth. Prepare 300 ml ( ½ pint. 1 ¼ cups) light bechamel
sauce, add 200 ml ( 7 ft oz. ¾ cup) double (heavy0 cream and the cooking liquid
from the mussels, and reduce by at least
one third. Season with salt and pepper and
pour this hot sauce over the mussels.
The bechamel cream sauce may be flavoured
with curry or 1 tablespoon chopped onion, softened in butter.
MUST Grape juice, skins, seeds and pulp before it
has been acted on by the yeasts that convert the natural sugar in it to
alcohol. See wine.
MUSTARD A herbaceous plant, originating from the
Mediterranean region, of which there are numerous species.Several have edible
leaves, some produce an edible oil and three provide seeds which are used to
prepare the yellow condiment of the same name.The three varieties are black
mustard (spicy and piquant) brown mustard (less piquant) and white, or yellow,
mustard (not very piquant but more bitter and more pungent) Tehse seeds contain
two elements, myronate, and myrosin.When crushed in the presence of water, they
release a volatile and piquant essence which gives mustard its distinctive flavour.
Mustard has been known and used sicne ancient
times. Black mustard seeds is mentioned in the Bible, the plant, cultivated in
Palestine, was itnroduced into Egpyt, where its crushed seeds were served as a
condiment (as they still are in the East).The Greeks and Roman used the seeds
in the form of flour or mixed in tuna fish brine (muria), for spicing meat and
fish. Mustard also has an ancient history throughout Europe. The medicinal
properties of the plant were also highly valued in the Middle Ages. Commercial
production began in Dijon by the mid 14th century and in Britain in
1727.
Mustard is a condiment that can be flavoured
in many different ways for example with tarragon, garlic, mixed herbs,
horseradish, chilli, honey, paprika and fruits. In addition to its uses as a
conditment for meat and charcuterie, mustard is used in cookery for coating rabbit, pork, chicken and oily fish
before cooking. It may be added to the cooking stock of a ragout or a blanquette, and it is the basis
of numerous dressing and sauces, both hot and cold (such as vinaigrette,
mayonnaise, remoulade, devilled sauce, dijonnaise, Cambridge) In English
cookery, mustard sauce is often enriched with egg yolk or flavoured with
anchovy essence, to acocmpany fish. Gremona msutard, from Italy, resembles
chutney rather than msutard, as it is made from fruits macerated in a sweet and
sour sauce containing msutard, it generally accompanies boiled meat.
RECIPES
Mustard
and dill dressing
Whisk
2 tablespoons Dijon msutard with 1 tablespoon caster (superfine) sugar and 3
tablespoon cider vinegar in a bowl. Add a little salt and pepper and whisk
well. Gradually pour in 150 ml ( 1/4 pint, 2/3 cup) olive oil, whisking
continuously to make a thick dressing. Stir in 3 tablespoons finely chopped dill.
Taste for seasoning and sweet sour balance, add a squeeze of lemon j uice to
sharpen the dressing, if liked.Serve
with fish salads, poached or smoked salmon, or graviax. The dressing also goes
well with poached eggs, or cold hard boiled (hard cooked) eggs in salads.
Mustard
sauce
Melt
2 tablespoon butter in a small sacuepan, then blend in 2 tablespoons flour and
mix well. Pour in 250 ml ( 8 ft oz. 1 cup) milk, beat and leave to took over a
brisk heat until the sauce thickens. Lower the heat and simmer for 3 minutes
then add 4 tablespoons double (heavy) cream. 1 teaspoon white vinegar, 1
teaspoon English msutard powder, salt and a little pepper.Serve at once with
poached fish.
MUSTARD
POT A small pot in which mustard is
served at table, it sometimes form part of a cruel. Its lid is notched to allow
themustard spoon to pass through. The oldest models, which are made of pewter
and very large, date from the 14th century. In silver gilt and even gold. It was only after
the 18th century that mustard pots were manufactured in porcelain,
pottery, glass or wood.
MUTTON The meat from sheep over a year old. The criteria
of quality are firm, compact, dark red flesh and hard fat, pearly white
in colour and plentiful around the
kidneys. Mutton is at its best at the end of the winter and in the spring, in
summer (shearing time) the smell of wool grease tends to impregnate the flesh.
RECIPES
Braised
mutton cutlets
Trim
some thick cutlets and season with salt and pepper. Butter a shallow frying
pan, line it with bacon rinds from which all the fat has been removed and add
some thinly sliced carrot and onion. Arrange the cutlets in the pan, cover and
cook gently for 10 minutes. Add enough white wine to just cover then reduce
with the lid removed. Moisten with a few spoonfuls of brown gravy or stock, add
a bkouquet garni and cook with the lid on for about 45 minutes. Drain the
cutlets and keep them hot on the serving dish.Surround with boiled Brussels
sprouts (the garnish may also consist of chestnuts, sauteed potatoes or a
vegtable purree) Reduce the braising stocks, strain it, and pour it over the
cutlets.
Mutton
broth
Finely
dice a carrot, a turnip, the white part of 2 leeks, 1 celery stick and 1 onion.
Soften this brunoise in butter, then add 2 litres ( 3 ½ pints, 9 cups) white consomme. Add 300 g ( 11
oz) breast and colalr of mutton and 100
g ( 4 oz, ½ cup) pearl barley blanched for 8 minutes in boiling water. Cover
and cook gently for 1 1/2 hours. Remove and dice the meat and put back in the
soup. Sprinkle with chopped parsley just before serving.
Mutton
cutlets a la fermiere
Season
6 thick cutlets with salt and pepper. Fry them lightly in butter in a shallow
flameproof serving dish.Add 300 ml ( ½
pint, 1 ¼ cups) vegetable fondue, 6 tablespoons fresh green peas and 150
ml ( ¼ pint, 2/3 cup) white wine.Reduce, then add a bouquet garni and 200 ml *
7 ft oz. 2/4 cup) brown stock and cook with the lid on for 20 minutes. Then add
about 20 small potatoes and continue cooking with the lid on for a further 35
minutes.Serve in the cooking dish.
Mutton
cutlets a la villeroi
Braise
the cutlets and leave them to cool in their stock.Drain them, coat them in
Villerol sauce, then dip them in beaten egg and breadcrumbs. Fry until golden
in clarified butter and serve with a Perigueux
or a tomato sauce.
Mutton
cutlets chasseur
Saute
6 cuttlets in butter in a shallow frying pan, then drain and keep them
hot.Place in the pan 1 tablepsoon chopped shallots and 6 large thinly sliced
mushrooms and stir for a few moments over a brisk heat. Sprinkle with 1560 ml (
¼ lpint, 2/3 cup) white wine and reduce until almost dry. Pour in 250 ml ( 8
fit oz 1 cup) thickned brown stock and 1
tablespoon tomato sauce, boil for a few moments, then add 15 g ( ½ oz, 1
tablespoon butter) and ½ teaspoon chopped chervil and tarragon.Cotat the
cutlets with this sauce.
Mutton
filelts in red wine
Cut
the filelts of mutton into small squares. Season with salt and pepper, then
cook them quickly in very hot butter, keeping them slightly pink inside. Drain
them and put on one side. In the same
butter quickly cook (for 6 fillet) 125 g ( 4 ½ oz. 1 ½ cups) thinly sliced mushrooms and add them to
the meat. Make a sauce by adding 300 ml ( ½ pint, 1 ¼ cups) red wine to the pan
juice, reduce then add several spoonfuls of brown veal gravy.Reduce once again,
add some butter and strain. Mix the meat and the mushrooms with this sauce and
serve very hot.
Ragout
of mutton a la bonne femme
Cut
800 g ( 1 ¾ lb) mutton into cubes, season with salt and peper, and fry quickly
in oil with a chopped onion. Skim off some of the oil in which the meat was
cooked, dust the meat with a pinch of caster (superfine) sugar and 2
tablespoons flour and mix. Then add a small crushed garlic clove and moisten
with 1 litre ( 1 ¾ pints, 4 ½ cups) water or stock.Add 3 tblepsoons tomato
puree (paste) or 100 g ( 4 oz. ½ cup) fresh tomatoes, peeled and crushed, and bouquet garni. Cook, covered, in
a preheated oven at 220 oC (425 oF, gas 7) for 1 hour.
Drain the meat and reserve the cooking stock. (strained and skimmed).
Return the meat to the pan and add 400 g (14
oz. 2 ½ cups) potatoes cut into olive shapes. 24 glazed baby (pearl) onions,
and 125 g ( 4 ½ oz, ½ cup) streaky
(slab) bacon (diced, blanched and lightly fried). Pour the cooking stock over
the ragout. Bring to the boil, cover and
finish cooking in the oven for 1 hour. Arrange in a timbale or in a round dish.
MUZZLE The projecting nose and jaw of certain
animals. The muzzle of an ox or pig is used chiefly in charcuterie. Both are
prepared in the same way as ox tongue. In France, ox muzzle is usually sold
ready prepared and it is used as a cold
hors d’oeuvre, served in a herb flavorued vinaigrette. Pig’s muzzle is also
sold as a cooked meat speciality, similar to brawn (head cheese) it is prepared
using the whole head (and soemtimes the tongue and the tail) which is boned,
cooked, pressed and moulded. In Brazil, the most popular dish is fetpada which
consists of pig’s muzzle cooked in a stew.
MYCOPROTEIN A protein rich type of manufactured fungi
which is proceesed to make Quorm. See Quorn.
MYRTLE A Mediterranean shrub whose aromatic
evergreen leaves and purple black berries have a flavour like that of juniper
and rosemary. Myntle leaves are used particularly in Corsican and Sardian cookery,
to flavour roast thrushes, boar, charcuterie and bouillabaisse. The Romans used
mythe leaves and berries extensively for flavouring ragouts and certain wines.
MYSOST A Scandinavian cheese made from cow’s milk
whey (20% fat content). Mysost is a brown compressed cheese, the water from the
whey is evaporated leaving only the whey albumen and lactose which acquires the
consistency of very hard butter and a slightly sweetish flavour. See also
Gjetost.
No comments:
Post a Comment