Maigre.—Without meat; sauces, soups, or broths made with vegetables, etc., but without meat or meat stock.
Maitre d'hotel.—A sauce made with white sauce, parsley, and lemon juice, if to use hot; if cold, it is made by kneading butter, parsley, and lemon-juice together. Made thus, it is often put on fillet or rump steaks before they are sent to table.
Manier.—This word is applied to the preparation of butter or other fat used for making different kinds of paste. It consists in pressing the fat in a cloth until it is quite soft and all the moisture is removed from it.
Massepains.—Sweetmeats made from almond paste (similar to that put over wedding cakes), cut or moulded into shapes, and glazed on the outsides. They are easy to make, and very nice for dessert.
Matelotte.—A rich and expensive fish stew, made properly of mixed fresh-water fish, but sometimes of only one kind. Trout, eels, or carp are most used. Wine enters largely into the composition of this dish.
Marinades.—Cooked marinade is prepared with vinegar, water, vegetables, parsley, herbs, and bayleaves. If it is not cooked, it consists of chopped onions, parsley, herbs, oil, and lemon-juice, or vinegar. Marinade is a pickle.
Mayonnaise.—Yolks of eggs worked into a stiff cream by slowly dropping oil and vinegar into them as they are stirred.
Mazarines.—Ornamented entrées made of forcemeats, with either fillets of fish or pieces of chicken or game.
Menu.—A bill of fare.
Meringue.—A kind of sweetmeat or icing, made by beating whites of eggs and sugar to snow, and then baking in a slow oven.