à la macedoine (ä lä mä-sā-dwän´).—Made with or of a typical collection of green vegetables, mostly in white sauce; also applied to collections of ripe fruit imbedded in jellies, etc.
à la Maintenon (ä lä maN-te-nôN´).—A term variously used to designate a mode of cooking mutton or lamb chops; as, (a) wrapped in caul; (b) garnished with cockscombs and truffles; (c) served with a soubise; (d) served with financière sauce; (e) served with d’Uxelles sauce, etc.
à la maître d’hôtel (ä lä mā´tr dō-tel´).—Prepared by a substantial, but homely, modest sort of cooking. Also served with maitre d’hotel butter.
à la Marengo (ä lä mä-ren´gō).—With some garlic and oil.
à la Marseillaise (ä lä mär-sāy-āz´).—With Marsala wine.
à la Ma´ryland (ä lä).—With a sauce of butter and cream, with or without wine. It is like à la Newburgh, but less rich.
à l’Américaine (ȧ lȧ mā rē ken´), after the American fashion.
à la Meyerbeer (ä lä mâ-ûr-bâr´).—Shirred and served with broiled kidney and truffle sauce; said of eggs.
à la Milanaise (ä lä mē-lä-nāz´).—See [à l’Italienne].
à la mode (ȧ lȧ môd´), in the fashion; according to the custom or fashion.