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A B
C D E
F G H
I J K
L M N
O P Q
R S
T U V
W X Y
Z
M M M
| Macaroni |
This is a paste which is prepared from flour and
made into tubes. It is an Italian invention. |
| Macaroons |
This is a sweet biscuit made of almond,
sugar and the white of an an egg. |
| Mace |
Mace is the fibrous skin that covers nutmeg. The
taste is similar to nutmeg, but more delicate. Blades of mace are
used for soups and sauces, and are often found in wine mulling
mixtures. Powdered mace is a good addition in very small quantities
to sweet and savoury dishes. Surprisingly many American hot-dogs
contain ground mace.
Store Ground or Blade mace in an air tight container as it quickly
loses its flavour. If using blade mace crush between your fingers
and sprinkle it in. |
| Madeleine |
This is a particular kind of small cake which is
well known throughout France. |
| Madras |
This word is generally applied to a dish which is
flavoured with curry or chutney. |
| Maize |
This is a complete food which contains a large
proportion of fat in addition to mineral elements which contain
nitrogen. |
| Mange-tout |
This is the name of a variety of pea which is sweet,
and where the pod is also eaten. |
| Mango |
This is a fruit which is about the size of a large
pear. It is eaten just as they are gathered from the tree,
they can be boiled or used as a sweet salad. It is also made
into chutney. |
| Marinade |
This is the brine in which fish or meat is soaked in
before cooking. |
| Marrowbone |
This is the large hollow bones of animals, which
contains a fatty substance called marrow. |
| Marsala |
This is a wine in some respects resembles sherry and
Madeira, so named after Marsala in the Island of Sicily near to
which the grapes are grown. |
| Mayonnaise |
A cold uncooked sauce often used on salads. The
sauce is made by mixing oil and egg yolk. Flavourings of lemon,
mustard and seasoning are then added. It is often the base to other
sauces. |
| Mustard |
Mustard is a spice with a sharp taste used to
flavour many foods. It is made from mustard seed ( a member of the
cabbage family) and comes in many varieties. The varieties sold in
America and France (Dijon mustard) and mild and sometimes almost
sweet. Those varieties available in India and the UK tend have a
much sharper taste. |
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