M - Glossary of Cooking Terms
- macédoine (mah-say-dooan) - A mixture of green vegetables.
- marinade (mar-e-nad) - A pickle used for seasoning meat or fish before cooking.
- marinate - To pickle in vinegar or French dressing, as meat or fish is seasoned.
- marmade - A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.
- marrons (ma-rong) - Chestnuts.
- matelote - A rich fish stew, with wine.
- mayonnaise - A rich salad dressing.
- menu - A bill of fare.
- meringue (muh-rang) - A kind of icing made of white of egg and sugar well beaten.
- miroton - Cold meat warmed in various ways, and dished in circular form.
- mousse (moos) - Ice cream made with whipped cream and beaten egg and frozen without turning.