(3) Put 1 large table-spoonful of meat glaze into a stew-
pan, pour in 1 pint of Madeira Avine, add a small pinch of
mignonette pepper, and boil until the liquid has reduced to
half its original quantity. Pour lqt. of Spanish sauce✪ Madeira Sauce in
Avith the reduced Avine, and continue boiling until of a
creamy thickness. Strain the sauce through a line hair or
silk sieve, and serve.
MADEIRA BUNS.— See Buns.
MADEIRA CAKES.— See Cakes.
MADEIRA PUDDING. — See Puddings.
MADELINE CAKE.— See Cakes.
MADONNA PUDDING.— See Puddings.
MADRAS CURRY— See Curry.
MADRID BISCUITS.— See Biscuits.
MAGDALEN CAKES.-See Cakes.
MAGNUM BONUM.— See Plums.
MAHAYA.— The name of a Bombay spirit distilled
from honey.
MAHIA. — An Arabian spirit distilled from dates.
MAIDS OF HONOUR. — The fanciful name given to
certain rich and dainty cheese-cakes (see Fig 1124) manu-
factured at Richmond-on-Thames. Visitors rarely leave
Fig. 1124. Maid of Honour.
this town without a visit to the Maids-of-Honour shop.
The receipts following show how these delicacies may
be prepared at home.
Beat the yolks of six eggs in a basin, mix hi lOoz.
of powdered sugar, loz. of bitter and 2oz. of sweet almonds,
blanched and pounded, the finely-grated rinds of four lemons,
the strained juice of two, and two large potatoes, boiled
and mashed. Put Agall. of milk into a basin with a piece
of rennet, and let it remain until it curds ; place the curds
in a sieve to dry, crumble up, pass them through a sieve
into a basin, and mix in 9oz. of warmed butter. Work
well until the mixture is quite smooth, then add the sugar
preparation and 4 table-spoonfuls of brandy✪ Maids of Honour. Put the
mixture into tartlet-pans lined with rich puff paste, and bake
in a quick oven until of a good colour; take them out,
tqrn the cheese-cakes out of the pans, and serve either hot
or cold.
For details respecting Culinary Processes , Uteimls, Sauces, dc., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
905
MAIGRE. — The French for thin, or poor, applied
to a soup or sauce made without meat — au Maigre as
opposed to au gras.
\
MAINTENON, A LA.— A French term given to
a particular mode of cooking cutlets and making sauces
for them. It is not much used in these times, other
names being substituted for that of the amiable lady
who married Louis XIV. in his very old age, and super-
intended the preparation of delicate foods suitable to his
weakened digestive faculties.
MAINTZ SAUSAGES.— See Sausages.
MAITRE D’HOTEL, A LA.— A French term ap-
plied to modes of serving that are noted for their
simplicity, as should be for the steward of the household.
MAITRE-D’HOTEL BUTTER.— See Butter.
MAITRE-D’HOTEL SAUCE.— See Sauces.
MAIZE. — See Indian Corn.
MAIZENA. — A preparation of Indian corn in the
form of a very fine flour. It is sold in packets, and
has obtained a goodly reputation owing to the facility
with which it can be converted into various tasty dishes.
Page 448 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Put 1 large table-spoonful of meat glaze into a stewpan, pour in 1 pint of Madeira Avine, add a small pinch of mignonette pepper, and boil until the liquid has reduced to half its original quantity. Pour 1 qt. of Spanish sauce in with the reduced wine, and continue boiling until of a creamy thickness. Strain the sauce through a fine hair or silk sieve, and serve.
MADEIRA BUNS.— See Buns.
MADEIRA CAKES.— See Cakes.
MADEIRA PUDDING. — See Puddings.
MADELINE CAKE.— See Cakes.
MADONNA PUDDING.— See Puddings.
MADRAS CURRY— See Curry.
MADRID BISCUITS.— See Biscuits.
MAGDALEN CAKES.-See Cakes.
MAGNUM BONUM.— See Plums.
MAHAYA.— The name of a Bombay spirit distilled from honey.
MAHIA. — An Arabian spirit distilled from dates.
MAIDS OF HONOUR. — The fanciful name given to certain rich and dainty cheese-cakes (see Fig 1124) manufactured at Richmond-on-Thames. Visitors rarely leave
Fig. 1124. Maid of Honour.
this town without a visit to the Maids-of-Honour shop. The receipts following show how these delicacies may be prepared at home.
Beat the yolks of six eggs in a basin, mix hi lOoz. of powdered sugar, loz. of bitter and 2oz. of sweet almonds, blanched and pounded, the finely-grated rinds of four lemons, the strained juice of two, and two large potatoes, boiled and mashed. Put Agall. of milk into a basin with a piece of rennet, and let it remain until it curds ; place the curds in a sieve to dry, crumble up, pass them through a sieve into a basin, and mix in 9oz. of warmed butter. Work well until the mixture is quite smooth, then add the sugar preparation and 4 table-spoonfuls of brandy. Put the mixture into tartlet-pans lined with rich puff paste, and bake in a quick oven until of a good colour; take them out, tqrn the cheese-cakes out of the pans, and serve either hot or cold.
For details respecting Culinary Processes , Uteimls, Sauces, dc., referred to, see under their special heads.
MAIGRE. — The French for thin, or poor, applied to a soup or sauce made without meat — au Maigre as opposed to au gras.
\
MAINTENON, A LA.— A French term given to a particular mode of cooking cutlets and making sauces for them. It is not much used in these times, other names being substituted for that of the amiable lady who married Louis XIV. in his very old age, and superintended the preparation of delicate foods suitable to his weakened digestive faculties.
MAINTZ SAUSAGES.— See Sausages.
MAITRE D’HOTEL, A LA.— A French term applied to modes of serving that are noted for their simplicity, as should be for the steward of the household.
MAITRE-D’HOTEL BUTTER.— See Butter.
MAITRE-D’HOTEL SAUCE.— See Sauces.
MAIZE. — See Indian Corn.
MAIZENA. — A preparation of Indian corn in the form of a very fine flour. It is sold in packets, and has obtained a goodly reputation owing to the facility with which it can be converted into various tasty dishes.
Records on this page
Madeira SauceMaids of Honour