| |
|
|
Macaron: macaroon, small cookie of almonds,
egg whites, and sugar.
Macaronade: a rich blend of wild and domestic mushrooms
and chunks of foie gras, smothered in fresh pasta; specialty
of the southwest. Also, macaroni with mushrooms, bacon,
white wine, and Parmesan cheese; an accompaniment to
a beef stew, or daube; specialty of Provence.
Macédoine: diced mixed fruit or vegetables.
Mâche: dark small-leafed salad green known as
lamb's lettuce or corn salad. Also called doucette.
Mâchon: early morning snack of sausage, wine,
cheese, and bread; also, the café that offers
the snack; particular to Lyon.
Macis: mace, the spice.
Madeleine (de Commercy): small scalloped-shaped tea
cake made famous by Marcel Proust; (the town in the
Lorraine where the tea cakes are commercialized).
Madère: Madeira.
Madrilène, à la: in the style of Madrid;
with tomatoes. Classically a garnish of peeled chopped
tomatoes for consommé.
Magret de canard (or d'oie): breast of fattened duck
(or goose).
Maigre: thin, non-fatty
Maïs: corn.
Maison, de la: of the house, or restaurant.
Maître d'hôtel: headwaiter. Also, sauce
of butter, parsley and lemon.
Maltaise: orange-flavored hollandaise sauce.
Malvoisie, vinaigre de: vinegar made from the malvasia
grape, used for the sweet, heavy Malmsey wine.
Mandarine: tangerine.
Mange-tout: "eat it all"; a podless green
runner bean; a sweet pea; a snow pea. Also, a variety
of apple.
Mangue: mango.
Manière, de: in the style of.
Maquereau: mackerel; lisette is a small mackerel.
Mara de Bois: small fragrant strawberry, like a cross
between a domestic and wild strawberry.
Maraîchèr(e) (à la): market gardener
or truck farmer (market-garden style; usually refers
to a dish or salad that includes various greens).
Marbré: striped sea bream, Mediterranean fish
that is excellent grilled.
Marc: eau-de-vie distilled from pressed grape skins
and seeds or other fruits.
Marcassin: young boar. At one year, a wild boar will
weight 40 kg, a domesticated boar 120 kg.
Marchand de vin: wine merchant. Also, sauce made with
red wine, meat stock, and chopped shallots.
Marée la: literally "the tide"; usually
used to indicate seafood that is fresh.
Marennes: flat-shelled green-tinged plate oyster. Also
the French coastal village where flat-shelled oysters
are raised.
Marinade: seasoned liquid in which food, usually meat,
is soaked for several hours. The liquid seasons and
tenderizes at the same time.
Mariné: marinated.
Marjolaine: marjoram. Also, multilayered chocolate and
nut cake.
Marmelade: traditionally a thick purée of fruit,
or sweet stewed fruit; today purée of vegetable,
or stewed vegetables.
Marmite: small covered pot; also a dish cooked in a
small casserole.
Maroilles: village in the north that gives its name
to a strong-tasting, thick, square cow's-milk cheese
with a pale brick-red rind.
Marquise (au chocolat): mousse-like (chocolate) cake.
Marion (glacé): large (candied) chestnut.
Matelote (d'anguilles): freshwater fish (or eel) stew.
Matignon: a garnish of mixed stewed vegetables.
Mauviette: wild meadow lark or skylark.
Médaillon: round piece or slice, usually of fish
or meat.
Mélange: mixture or blend.
Méli-mélo: an assortment of fish and/or
seafood.
Melon de Cavaillon: small canteloupe-like melon from
Cavaillon, a town in Provence known for its wholesale
produce market.
Ménagère, à la: "in the style
of the housewife"; usually a simple preparation
including onions, potatoes, and carrots.
Mendiant, fruits du: traditional mixture of figs, almonds,
hazelnuts, and raisins, whose colors suggest the robes
of the mendicant friars it is named after.
Menthe: mint.
Merguez: small spicy sausage.
Merlan: whiting.
Merle: blackbird.
Merlu: hake, a member of the codfish family often sold
improperly in Paris markets as colin; found in the English
Channel, Atlantic, and Mediterranean.
Mérou: a large grouper, an excellent tropical
or near-tropical fish, generally imported from North
Africa but sometimes found in the Atlantic and Mediterranean.
Merveille: hot sugared doughnut.
Mesclum, mesclun: a mixture of at least seven multi-shaded
salad greens from Provence.
Mets: dish or preparation.
Mets selon la saison: seasonal preparation; according
to the season.
Méture: corn bread from the Basque region.
Meule: "millstone"; name for wheel of cheese
in the Jura.
Meunière, à la: "in the style of
the miller's wife"; refers to a fish that is seasoned,
rolled in flour, fried in butter; and served with lemon,
parsley and hot melted butter.
Meurette: in, or with, a red wine sauce. Also, a Burgundian
fish stew.
Mi-cru: half raw.
Mi-cuit: half cooked.
Miche: a large round country-style loaf of bread. Also,
Basque name for aniseed cake-like bread.
Mie: interior or crumb of the bread (see Pain de mie).
Miel: honey
Mignardise: see Petit-four.
Mignon de canard: see Dcmsiselle de canard.
Mignonette: small cubes, usually of beef. Also refers
to coarsely ground black ot white pepper.
Mijoté(e) (plat): simmered (dish or preparation).
Mille-feuille: refers to puff pastry with many thin
layers; usually a cream-filled rectangle of puff pastry,
or a Napoleon.
Mimosa: garnish of chopped hard-cooked egg yolks.
Minute (à la): "minute"; something
quickly grilled or fried in butter with lemon juice
and parsley (prepared at the last minute).
Mique: generally a large breaded dumpling, poached and
served with stews and meats; specialty of the Southwest.
Mirabeau: garnish of anchovies, pitted olives, tarragon,
and anchovy butter.
Mirabelle: small sweet yellow plum. Also, colorless
fruit brandy or eau-de-vie, made from yellow plums.
Mirepoix: cubes of carrots and onions or mixed vegetables,
usually used in braising to boost the flavor of a meat
dish.
Miroir: "mirror"; a dish that has a smooth
glaze; currently a fruit mousse cake with a layer of
fruit glaze on top.
Miroton (de): slice (of). Also, stew of meats flavored
with onions.
Mitonnée: a simmered, soup-like dish.
Mode de, à la: in the style of.
Moëlle: beef bone marrow.
Mogette, mojette mougette: a kind of dried white bean
from the Atlantic coast.
Moka: refers to Coffee; coffee-flavored dish.
Mollusque: mollusk.
Mont blanc: rich classic pastry of baked meringue, chestnut
purée, and whipped cream.
Montagne, de la: from the mountains.
Montmorency: garnished with cherries; historically a
village known for its cherries, now a suburb of Paris.
Morbier: supple cow's-milk cheese from the Jura; a thin
sprinkling of ashes in the center gives it its distinctive
black stripe and light smoky flavor.
Morceau: piece or small portion.
Morille: wild morel mushroom, dark brown and conical.
Mornay: classic cream sauce enriched with egg yolks
and cheese.
Morue: salt cod; also currently used to mean fresh cod,
which is cabillaud.
Morvandelle, jambon à la: in the style of the
Morvan (ham in a piquant creamy sauce made with white
wine, vinegar, juniper berries, shallots, and cream).
Morvandelle, râpée: grated potato mixed
with eggs, cream, and cheese, baked until golden.
Mosaïque: "mosaic;" a presentation of
mixed ingredients.
Mostèle: forkbeard mostelle; small Mediterranean
fish of the cod family.
Mouclade: creamy mussel stew from the Poitou-Charentes
on the Atlantic Coast, generally flavored with curry
or saffron.
Moufflon: wild sheep.
Moule: mussel. Also a mold.
Moule de bouchot: small, highly prized cultivated mussel,
raised on stakes driven into the sediment of shallow
coastal beds.
Moule de Bouzigues: iodine-strong mussel from the village
of Bouzigues, on the Mediterranean coast.
Moule d'Espagne: large, sharp-shelled mussel, often
served raw as part of a seafood platter.
Moule de parques: Dutch cultivated mussel, usually raised
in fattening beds or diverted ponds.
Moules marinière: mussels cooked in white wine
with onions, shallots, butter, and herbs.
Moulin (à poivre): mill (peppermill); also used
for oil and flour mills.
Mourone: Basque name for red bell pepper.
Mourtayrol, mourtaïrol: a pot-au-feu of boiled
beef, chicken, ham, and vegetables, flavored with saffron
and served over slices of bread; specialty of the Auvergne.
Mousse: light, airy mixture usually containing eggs
and cream, either sweet or savory.
Mousseline: refers to ingredients that are usually lightened
with whipped cream or egg whites, as in sauces, or with
butter, as in brioche mousseline.
Mousseron: tiny, delicate, wild mushroom.
Moutarde (à l'ancienne, en graines): mustard
(old-style, coarse-grained).
Mouton: mutton.
Muge: grey mullet.
Mulard: breed of duck common to the southwest, fattened
for its delicate liver, for foie gras.
Mulet: the generic group of mullet, found in the English
Channel, Atlantic, and Mediterranean.
Munster: village in Alsace that gives its name to a
disc of soft, tangy cow's-milk cheese with a brick red
rind and a penetrating aroma; the cheese is also sometimes
cured with cumin seeds.
Mûre (de ronces): blackberry (bush).
Muscade: nutmeg.
Muscat de Hambourg: variety of popular purple table
grape, grown in Provence.
Museau de porc (or de boeuf): vinegared pork (or beef)
muzzle.
Myrtille: bilberry (bluish black European blueberry).
Mystère: truncated cone-shaped ice cream dessert.
Also, dessert of cooked meringue with ice cream and
chocolate cake.
|
