Mignonette Pepper.—A preparation of either black or white peppercorns, which, after being broken in a mortar to about the size of mignonette-seed, is sifted to remove the dust from it.
Minestrone.—Clear stock, with peas, rice, carrots and tomato sauce in it, served with grated Parmesan cheese.
Mirepoix.—A compound used to impart flavour to braised meats.
Miroton.—Pieces of meat larger than collops, such as would be put in a stew.
Mitonner.—Same as mijoter; to simmer or cook very slowly.
Mouiller.—To add liquor to anything.
Nougats.—A mixture of baked almonds and boiled sugar.
Nouilles.—Paste made of yolks of eggs and flour, which is cut in fine strips like vermicelli.
Panada.—A preparation of sopped bread wrung in a cloth, then cooked with butter, or of flour, water, and butter. Panada of bread or of flour is needed in the preparation of many forcemeats.
Paner.—To cover meat or anything else with very fine breadcrumbs before broiling, frying, or baking it.