Legumes (le-gume). — From the Latin
legere, to pluck. Applied generally
to vegetables which can be gathered
by plucking, like lettuce, aspara-
gus, etc.
Lights. — The lungs of an animal.
Lit (le). — Literally a bed qr a layer;
hence slices in layers, with seasoning
between.
GLOSSARY
637
Luting (In-ting). — A paste used to
" lute " or fasten the lids on dishes
of potted game, etc.
Macaroon (mak-a-roon). — A small,
sweet cake.
Macedoine (ma-see-do-an). — A mixture
of fruits or vegetables.
Madeleine (mad-e-leen). — A cake similar
to pound cake.
Maigre (may-gre). — Dishes made -with-
out meat.
Maitre d' hotel (me-ter-dotel). — The
steward. A la maitre de hotel, is
literally in the housekeeper's or
steward's manner.
Maraschino (mar-as-kee-no). — A fla-
voring extract made from cherries.
(See " Extracts and Flavorings.")
Marble. — To glaze any dish by sprink-
ling with sugar and then burning it
with a hot salamander or omelet
shovel.
Marinade (mar-e-nade). — A liquor in
which to steep meat, fish, etc., to
heighten the flavor.
Marinate, (mar-e-nate). — To steep
anything in a marinade.
Marmalade (mar-ma-lade). — A preserve
made of quince or other fruit.
Mask. — To entirely cover an article
with any preparation.
Matelot (ma-t-low). — A fish stew, with
wine.
Maw. — The stomach of one of the
lower animals.
Mayonnaise (may-on-aze). — A sauce or
salad dressing, made of oil, etc.
Mazarines (ma-zar-reen). — Same as
"turbans," which see.
Menage (me-nazh). — Family; house-
hold; housewife.
Menu (men-oo). — The bill of fare.
Meringue (mer-rang). — A kind of icing
made of sugar and eggs beaten to-
gether.
Merepoix (me-ra-pwah). — Essence of
meat and vegetables.
Mirleton (meer-le-ton). — Tartlets made
of chocolate, almonds, pistachio
nuts, or with preserves and jams.
Mirotin (me-ro-ton). — Slices of meat,
larger than coUops; the meat served
in a ring.
Montylas (mon-glar). — A preparation
of poultry, game, etc., chopped,
mixed with naushrooms, etc., and
thickened with sauce.
Mouiller (moo-yay). — Literally to wet;
to add water or broth during cook-
ing.
Mouse (moose). — The piece of beef cut
from the part next below the round;
also called the mouse=buttock.
Mousse (moose). — Literally moss; a
preparation of cream, sugar, etc.,
frozen; much like ice cream.
Nougat (noo-ga). — A cake made of al-
monds and sugar.
Noodles (nu-dles). — A mixture of flour
and eggs cut in strips and boiled.
Noyau (nwa-yo). — A flavoring extract
made from almonds. (See "Ex-
tracts and Flavorings .")
Nudels. — Same as noodles.
Omelette (om-let). — Derived from the
French oeufs meler, meaning ming-
led eggs. Omelette souffle is a puffed
up omelette. Omelette aux confi-
tures, contains jellies and other
sweets.
Orgeaie (or-zha). — A beverage made
with sugar, almonds and water.
Panada (pa-na-da). — A mixture of
bread, milk, etc., used in making
forcemeats. Also bread or crackers
soaked in water or milk and season-
ed.
Paner (pa-nay). — To cover with egg
and bread crumbs.
Papillotes (pa-pee-yot). — Cutlets, etc.,
cooked and sent to the table in
papers.
Parmesan (par-me-zan). — Parmesan
cheese.
Parboil (par-boil). — To boil moder-
ately or in part.
Pamire (pan-nure). — Cutlets, cro-
quettes, etc., which are covered with
bread crumbs.
'638
GLOSSARY
Pdti (pa-tay). — A small pie. Pat6 de
foie gras is literally a pie of fat liver.
Patty or Patties. — Small pies.
Paupiettes (po-pe-et). Slices of meat,
rolled.
Petits Fours (pee-tee-foor). — Small
cakes.
Page 471
Presented as published in 1902. 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
Legumes (le-gume). — From the Latin legere, to pluck. Applied generally to vegetables which can be gathered by plucking, like lettuce, asparagus, etc.
Lights. — The lungs of an animal.
Lit (le). — Literally a bed or a layer; hence slices in layers, with seasoning between.
Luting (In-ting). — A paste used to " lute " or fasten the lids on dishes of potted game, etc.
Macaroon (mak-a-roon). — A small, sweet cake.
Macedoine (ma-see-do-an). — A mixture of fruits or vegetables.
Madeleine (mad-e-leen). — A cake similar to pound cake.
Maigre (may-gre). — Dishes made -without meat.
Maitre d' hotel (me-ter-dotel). — The steward. A la maitre de hotel, is literally in the housekeeper's or steward's manner.
Maraschino (mar-as-kee-no). — A flavoring extract made from cherries. (See " Extracts and Flavorings.")
Marble. — To glaze any dish by sprinkling with sugar and then burning it with a hot salamander or omelette shovel.
Marinade (mar-e-nade). — A liquor in which to steep meat, fish, etc., to heighten the flavor.
Marinate, (mar-e-nate). — To steep anything in a marinade.
Marmalade (mar-ma-lade). — A preserve made of quince or other fruit.
Mask. — To entirely cover an article with any preparation.
Matelot (ma-t-low). — A fish stew, with wine.
Maw. — The stomach of one of the lower animals.
Mayonnaise (may-on-aze). — A sauce or salad dressing, made of oil, etc.
Mazarines (ma-zar-reen). — Same as "turbans," which see.
Menage (me-nazh). — Family; household; housewife.
Menu (men-oo). — The bill of fare.
Meringue (mer-rang). — A kind of icing made of sugar and eggs beaten together.
Merepoix (me-ra-pwah). — Essence of meat and vegetables.
Mirleton (meer-le-ton). — Tartlets made of chocolate, almonds, pistachio nuts, or with preserves and jams.
Mirotin (me-ro-ton). — Slices of meat, larger than coUops; the meat served in a ring.
Montylas (mon-glar). — A preparation of poultry, game, etc., chopped, mixed with mushrooms, etc., and thickened with sauce.
Mouiller (moo-yay). — Literally to wet; to add water or broth during cooking.
Mouse (moose). — The piece of beef cut from the part next below the round; also called the mouse=buttock.
Mousse (moose). — Literally moss; a preparation of cream, sugar, etc., frozen; much like ice cream.
Nougat (noo-ga). — A cake made of almonds and sugar.
Noodles (nu-dles). — A mixture of flour and eggs cut in strips and boiled.
Noyau (nwa-yo). — A flavoring extract made from almonds. (See "Extracts and Flavorings .")
Nudels. — Same as noodles.
Omelette (om-let). — Derived from the French oeufs meler, meaning mingled eggs. Omelette souffle is a puffed up omelette. Omelette aux confitures, contains jellies and other sweets.
Orgeaie (or-zha). — A beverage made with sugar, almonds and water.
Panada (pa-na-da). — A mixture of bread, milk, etc., used in making forcemeats. Also bread or crackers soaked in water or milk and seasoned.
Paner (pa-nay). — To cover with egg and bread crumbs.
Papillotes (pa-pee-yot). — Cutlets, etc., cooked and sent to the table in papers.
Parmesan (par-me-zan). — Parmesan cheese.
Parboil (par-boil). — To boil moderately or in part.
Pamire (pan-nure). — Cutlets, croquettes, etc., which are covered with bread crumbs.
'638
Pdti (pa-tay). — A small pie. Pat6 de foie gras is literally a pie of fat liver.
Patty or Patties. — Small pies.
Paupiettes (po-pe-et). Slices of meat, rolled.
Petits Fours (pee-tee-foor). — Small cakes.