_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. _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. _Panure._--Scollops, croquettes, cutlets, or any other entrée that is breadcrumbed or pané. _Papillottes (en)._--Cooked in buttered papers. _Piping._--This is the name given to the sugar work used for ornamenting cakes, tartlets, etc. It is done by working white of egg and fine sugar together, and then pressing the sugar through a sort of funnel. An india-rubber implement is made for this purpose, which is much easier to use than a tin one. _Piquer._--To lard; that is to say, to put strips of bacon fat in a larding-needle and draw the needle through the surface of the meat or game, so that the two ends of each strip of bacon stick out. _Pluche._--The leaves of parsley, tarragon, chervil, lettuce, or sorrel broken or cut into small pieces--not chopped. They are mixed or used separately. The word is sometimes spelled with an "s," instead of a "c." _Poivrade._--A sauce made with pepper, vinegar, shalots, bunch of parsley, salt, and broth. _Poelée_, or _Poële_.--A braise or stock used for boiling turkeys, fowls, sweetbreads, etc., to render them less insipid. It is made from suet, veal, vegetable, lemon-pulp, water, etc.