Maigre.—Broth, soup, or gravy, made without meat.
Matelote.—A rich fish-stew, which is generally composed of carp, eels, trout, or barbel. It is made with wine.
Mayonnaise.—Cold sauce, or salad dressing.
Menu.—The bill of fare.
Meringue.—A kind of icing, made of whites of eggs and sugar, well beaten.
Miroton.—Larger slices of meat than collops; such as slices of beef for a vinaigrette, or ragoût or stew of onions.
Mouiller.—To add water, broth, or other liquid, during the cooking.
Paner.—To cover with very fine crumbs of bread, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan.
Piquer.—To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.
Poelée.—Stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid.—This is rather an expensive preparation.