MA
refers to the brand name found on a Champagne label. This is a Buyer's Brand or secondary brand belonging to a merchant, a buyer who markets wines produced on a contract basis by a producer (merchant, grower, or cooperative). In this case, the brand does not belong to the professional who actually produces the Champagne.
MACARON:
(TLFi) Small round cake, soft, fragrant, with a slightly cracked surface, made of almond paste and egg white.
BOURBONNAIS MACARON:
(French Encyclopedia) A mixture of 500g almond flour, 850g icing sugar, and 2 raw egg whites. Incorporate 4 whipped egg whites into this mixture (using a skimmer or spatula). The mixture is then piped into small mounds, sprinkled with sugar, and baked in a moderate oven for about twenty minutes.
Crackle Macaron:
(French Encyclopedia) Made from a mixture of 500g granulated sugar, 400g almond flour, 7 to 9 raw egg whites, and 25g trimoline. After resting for an hour or more (the mixture can be prepared the day before), the batter is worked again, then piped using a piping bag fitted with a round nozzle onto a baking sheet lined with parchment paper. The macarons are brushed with water and left to rest again before baking at 180°C (350°F).
DUTCH MACARON
Macaron made from raw egg white and equal parts sugar, heated to obtain a paste that is neither hard nor soft, dried over the heat with the addition of sugar cooked to 116°C. The paste is smoothed, piped into small balls using a round nozzle, and dried for 4 to 5 hours in a drying oven.
SMOOTH MACARON:
(ref nec) Made with 210g of whipped egg whites and 270g of granulated sugar (French meringue), to which are added equal parts icing sugar and almond flour, food coloring, and flavoring. The mixture is then folded into a macaronage technique, piped using a pastry bag, allowed to form a crust, and baked on double or triple baking sheets initially at 200°C (390°F), then at 180°C (350°F) with the oven door ajar. Baking is complete when a "foot" forms at the base of the macaron and is firmly attached to the top. These macarons are often sandwiched together ("kissed") and filled with cream.
SOFT MACARON:
(ref nec) First, make a mixture of 600g almonds, 700g caster sugar, 50g cocoa powder, and 5 raw egg whites. Then, add 4 whipped egg whites and 50g icing sugar. Pipe into small balls. Bake in a moderate oven on a lined baking sheet. Once out of the oven, sandwich them together in pairs without filling.
HAZELNUT MACARON:
(ref nec) Made with hazelnut flour (300g), granulated sugar (550g), biscuit crumbs (100g), trimoline (40g), flour (50g), cocoa powder (40g), and 7 egg whites. Heat to 70-75°C in a saucepan. The batter is cooked when bubbles form around the edges of the pan. After cooling, pipe the batter into rosettes using a piping bag fitted with a fluted nozzle and bake in a moderate oven.
COCONUT MACARON
(ref nec) Composed of a first mixture of 10 egg whites whipped with 50g of granulated sugar, and a second mixture of 750g of sugar and 250g of water cooked to the soft ball stage (approximately 120°C) and poured in a thin stream over the first mixture. Off the heat, 50g of trimoline is added, followed by 900g of shredded coconut. The mixture is then piped using a piping bag fitted with a fluted nozzle and baked on a greased and floured baking sheet at 160°C for 10-12 minutes.
MACARONI:
(CNRTL) Pasta made from durum wheat semolina in the form of small elongated hollow tubes, most often served with cheese.
MACARONNER
(Reference term) Mixing meringue paste or beaten egg whites into a batter, intentionally deflating the mixture to achieve a macaron batter consistency. (Reference term) Using a spatula, work a mixture of beaten egg whites and almond flour to create a firm mousse-like consistency.
MACEDONIA:
(The Butcher-Caterer's Companion Book) A mixture of vegetables cut into small cubes and cooked naturally (carrots, green beans, peas, turnips, etc.).
Dice the vegetables into 0.5 x 0.5 cm cubes.
(CNRTL) A culinary preparation or dish composed of a mixture of vegetables or fruits.
(ref nec) Dice of 0.3 to 0.5 cm. 3 mm for filling small tomatoes or trays, 5 mm for rustic or institutional cooking.
MACERATION:
(TLFi) An operation that consists of leaving a solid substance to soak in a liquid or a humid environment, in order to extract certain active or nutritive principles from that substance or to obtain a modification of it; the state of a substance subjected to this action.
The liquid obtained after macerating a substance in a liquid.
(Oenology) In the "cap," phenolic compounds gradually dissolve in the juice. This is maceration. This dissolution is favored by the alcohol produced by fermentation (hence the importance of a rapid and efficient fermentation!) but also by the temperature.
(Civa) Maceration, zittig wara loh: Maceration consists of leaving the must in contact with the solid parts of the grape (skins, pulp, and seeds) during maceration. This operation allows the extraction of the color contained in the skins of red grapes and colors the juice, which is usually white. It also allows the extraction of tannins and intensifies the aromas. A short maceration will produce rosé wines, while a maceration of 7 to 10 days is necessary to produce a red Pinot Noir. Some cuvées undergo a longer maceration (up to 3 weeks) as well as aging in oak barrels to obtain more structured red wines with better aging potential.
COLD MACERATION
(oenology) One of the two possibilities of macerating grapes before fermentation, the other is done at room temperature.
CARBONIC MACERATION
(oenology) First maceration, before traditional fermentation, of whole uncrushed red grapes in a vat saturated with carbon dioxide.
COLD CARBONIC MACERATION:
A specific method in which grapes are mixed with dry ice immediately after harvesting to lower their temperature to -80°C, and then maintained above 5°C for two weeks. This allows for better preservation of the grapes while the entire harvest is being completed, as well as improved color extraction for red wines.
MACERATE:
To soak a solid in a liquid that is not heated.
(TLFi) To soak a solid for a certain time to infuse the liquid with the soluble components of that solid or to alter it.
Lamb's lettuce:
Lamb's lettuce, also known as mâche, bourcette, doucette, galinette, clairette, or pommette. Lamb's lettuce is a salad with round, flat, thick leaves and a nutty taste.
MACHINABILITY:
(Roussel et al., Glossary of terminology applied to French breads) The machinability of dough is its ability to be worked without particular problems at the different stages of breadmaking up to the baking stage. This qualitative characteristic takes into account notions of stickiness, elasticity, stability, and the dough's ability to deform.
MÂCHON:
(CNRTL) Meal.
(ref nec) It can consist of pork products or tripe and washed down with "pots" of Beaujolais or Mâconnais.
MACIS:
(TLFi) Aril of the nutmeg, mainly used as a flavoring or condiment.
MACONNAISE (A LA):
"A la mâconnaise" refers to preparations of fish cut into chunks, cooked in red wine with herbs and served with small glazed brown onions and sautéed mushrooms.
MACVIN
(INAO) A fortified wine with an alcohol content between 16 and 22%, generally enjoyed as an aperitif, or with melon or honey ice cream. It has a very long aging potential.
Known since the 14th century as Macvin, Maquevin, or Marc-vin, the recipes are then passed down through generations in winemaking families.
(IPCF) It is the only fortified wine made from pomace (marc) recognized as an AOC (Appellation d'Origine Contrôlée). It is an amber-colored, slightly sweet liquid with a sweet taste and a bouquet of grapes on the nose. It is composed of must and old pomace from Franche-Comté. The actual alcohol content by volume is between 16 and 22%. Any other additions are prohibited.
Chuck steak:
(ref nec) Also called chuck steak. Steak meat.
MADELEINE:
(French Professional Charter for Biscuit and Cake Manufacturers) A small, soft egg cake, either shell-shaped on the bottom and domed on
top, or oblong.
(TLFi) A small, oval-shaped cake with a bulging, ridged top and a soft, delicately flavored texture.
(ref nec) Legend has it that Madeleine was the name of a maid who stepped in at the last minute to replace the pastry chef of Stanislas, Duke of Lorraine, who had suddenly resigned. The palace butler tasked a servant named Madeleine with preparing a pastry. Madeleine only knew one recipe: that of madeleines, a traditional holiday cake from her hometown of Commercy. The Duke and his guests were delighted by these little shell-shaped pastries. At the end of the reception, Stanislas himself congratulated her in front of all his guests and proclaimed that this little cake would henceforth be called the Commercy madeleine.
It is also said that originally, the madeleine was molded in a scallop shell, which would explain its domed and fluted shape.
Proust, in his book *Swann's Way*, made the madeleine universally known. "...This taste was that of the little piece of madeleine that on Sunday mornings in Combray (because on that day I didn't go out before Mass), when I went to say good morning to her in her room, my Aunt Léonie would offer me after dipping it in her tea or linden infusion..." It should be noted that this version, which mentions a madeleine, follows a preliminary version (Jean Santeuil), which refers to toasted rusks.
(TLFi) A variety of fruit that ripens around the time of Saint Mary Magdalene's Day.
MADELEINETTE:
(Professional Charter of Biscuit and Cake Manufacturers of France) Small, soft egg cake, shell-shaped on the bottom and domed on top, bite-sized
.
MADEIRA:
(CNRTL) Wine from the black grape varieties of the island of Madeira, whose fermentation is stopped before all the must is transformed into alcohol and which is subjected to steaming.
MADERISÉ:
(Ribereau-Gayon) Said of an oxidized wine, that is to say, one that has undergone long contact with oxygen (characteristic aromas of nuts, green apple…).
MADRILENE:
(to be revised) Madrilenian style refers mainly to a poultry consommé enriched with tomato pulp, sometimes served hot, but most often cold, or even iced, like many soups in the cuisine.
MAGNESIUM:
Chemical element.
MAGNUM:
(ISO) Wine bottle with a capacity of 2 conventional quarts (approximately 1.5 L).
(TLFi) Large bottle with a capacity generally equal to twice that of a normal bottle, varying between one and a half and two liters.
MAIE:
(TLFi) Large rustic chest with a flat lid, often mounted on legs, in which bread dough was kneaded and sometimes stored. Partial synonyms: kneading trough, kneading trough.
MEASHER:
Sea fish of the Sciaenidae family, (Scientific name: Argyrosomus regius), also called "crop", "high-ar" or "sciaen".
TURKEY LEAN MEAT:
This refers to all the skeletal muscles of the carcass after deboning and trimming. It includes intramuscular fat. Note that mechanically separated meat (MSM) is not lean meat.
MEAGRUS:
A sea fish of the Sciaenidae family (scientific name: {Argyrosomus regius}), also known as "meagre," "high-ar," or "sciene." The common meagre is a fish that lives in the Atlantic Ocean, from the English Channel to the Gulf of Guinea, but also in the Mediterranean Sea; reaching up to 2 meters in length, it prefers the sandy bottoms of the Bay of Biscay, where it is prized by anglers for its sporting qualities.
TURKEY LEAN MEAT:
This refers to all the skeletal muscles of the carcass after deboning and trimming. It includes intramuscular fat. Note that mechanically separated meat (MSM) is not lean meat.
MAILLARD:
The name of the French chemist Louis-Camille Maillard has been used to describe chemical reactions between amino compounds, particularly proteins or peptides, or amino acids, and reducing sugars. However, the fact that he was not the discoverer should lead us to abandon the term "Maillard reaction": we should speak of amino-carbonyl reactions or glycation reactions (for proteins), as recommended by the International Union of Chemistry (https://goldbook.iupac.org/).
H. This, vo Kientza, Nouvelles gastronomiques de Paris
“Maillard”? “Caramelization”? It would be so simple to “brown”!
I am somewhat at fault for having introduced the culinary community to the (incorrectly called) Maillard reactions: today, people who are not chemists, when they don't know me, go so far as to… explain to me what (they think) it is! And the explanations they give are wrong.
The (incorrectly called) Maillard reactions only occur when hot? False.
The (incorrectly called) Maillard reactions take place above 145°C? False… and I don't even know where the 145°C that websites repeat comes from.
The (incorrectly called) Maillard reactions are similar to caramelization? False.
The (incorrectly called) Maillard reactions are between amino acids and sugars? False.
And so on, because you can find anything on the internet.
Let's get down to brass tacks.
When you heat certain foods, they brown. Obviously, this browning results from chemical reactions. Which ones? Those involving the compounds present in meats, namely primarily proteins, "sugars," fats, lactic acid… and numerous minor compounds. What reactions do these compounds undergo?
Note that isolated proteins can brown when heated: we observe such an effect when we heat gelatin (a protein) dry, for example, and the browning then results from several simultaneous reactions, so we would be correct in referring to this browning as "pyrolysis."
On the other hand, sugars can also brown. Through what reactions? Since caramelization is the specific browning of table sugar, or sucrose, it's not appropriate to use the same term for the transformation of other, chemically different sugars. Here again, pyrolysis is the appropriate process, rather than caramelization. Moreover, the substance formed is not caramel, which is a complex mixture, but what I have proposed to call a "peligot."
Lipids, too, can react when heated. The reactions can be oxidations, for example.
These are the main reactions of isolated compounds, but reactions between different compounds can obviously occur. And this is how we find, among many others, the reactions discovered by the French chemist Louis-Camille Maillard: these reactions involve proteins and specific sugars ("reducing sugars"), such as glucose, which is found in blood, therefore in meat, and also in vegetables (along with fructose and sucrose, primarily).
The so-called Maillard reactions, incorrectly referred to as such, have nothing to do with caramelization, since they involve proteins and sugars (reducing agents), whereas sugars alone are sufficient for caramelization. They occur at any temperature, and notably at 37 degrees Celsius (unfortunately): they are thus responsible for the clouding of the lens in people with diabetes. Obviously, they are more active when the temperature increases, but this is true of all reactions.
Furthermore, it's worth noting that reactions are not always visible through color changes. For example, when you cook spaghetti (which contains "complex" sugars, namely amylose and amylopectin, in the form of starch granules), these compounds are "hydrolyzed," releasing glucose. Nothing is visible unless colored reagents are used, for example.
So, after this brief overview, what can we conclude? Food that is heated and browns... well, browns. Let's forget about the (incorrectly called) Maillard reactions, unless we really know what they are and what they aren't. It's worth noting that the change in the CAP (Certificate of Professional Competence) hotel and restaurant curriculum endorsed this approach: we now distinguish between cooking methods that result in browning and cooking methods that don't. It's quite simple, isn't it?
MAIN:
(Roussel et al., Glossaire terminologique appliqué aux pains français) We speak of "bad hand of the dough" when the dough does not lend itself well to manual shaping operations.
HOMEMADE :
(The butcher-caterer's handbook) A "homemade" product is made by the person who sells it directly to the consumer (butcher or restaurateur). It is sold as is, that is to say, loose or in an unsealed package.
MASTER:
(boulangerie.net) In Provence, master baker, the one who has passed a master's certificate to be able to run a bakery and shop.
CELLAR MASTER
(Civa) Trained in oenology, the cellar master is responsible for the cellar staff and directs the winemaking process: from harvesting to bottling, including aging the wine. He may be assisted in his decisions by the oenologist.
MAIN HOST:
Person who directs the table service in a restaurant.
MASTER CHEF:
From the Latin {coqus} or {cocus} (from {coquere}, to cook or to cook). First 'cous' in the 11th century, in the 12th it was written 'queux', the form with the 'x' dating from the beginning of the 16th century, a time when the term designated a position of court cook, whereas, (according to A. Furetière, 1619-1688, churchman, poet, fabulist, novelist and lexicologist), the roles in the kitchens were clearly defined, the master chef taking care of the stews, dishes and side dishes, the cooks cooking the roasts and, of course, the potagers providing the soups (among other numerous roles in the kitchen).
MASTER VALET:
(boulangerie.net) Foreman, last stage of four years of apprenticeship required for a boy to become a baker.
MALAQUOFF
name given to various classic cakes. The most common is made of two round dacquoise layers, separated and coated with coffee mousse, the top dusted with sugar.
MALARD:
(CNRTL) Male duck.
KNEADING:
(The butcher-caterer's companion's book) Mechanical operation, also called churning, which consists of kneading or massaging meats, and, more particularly, cooked hams.
MALAXER:
(TLFi) To handle, knead to soften and make more homogeneous.
MALOSSOL:
( https://www.fao.org/3/j1682f/j1682f10.htm ) For caviar, the label must indicate the proportion of salt, for example, "malossol," when the salt content by weight is less than 3.5 percent.
(Code of Practice for Pickled Fruits and Vegetables) A method for preserving fruits and vegetables, including gherkins. Malossol gherkins are pasteurized gherkins that have undergone a special treatment. They must contain a maximum of 1.5% total acidity (acetic and lactic acid), with a salt content between 13 and 25 grams per liter. They may be prepared with spices and aromatic herbs; additives are prohibited.
MALTAISE
Maltese style refers to sweet or savory preparations containing orange (of the blood orange variety known as "Maltese", in principle).
MALTITOL:
(economie.gouv.fr) polyol obtained from the catalytic hydrogenation of maltose.
MALTODEXTRIN:
(economie.gouv.fr) glucose polymer obtained by acid or enzymatic hydrolysis of starch,
whose DE (dextrose equivalent) is less than 20.
MALTOSE:
Disaccharide present in milk.
MANCELLE (A LA):
(ref nec) Refers to various preparations characteristic of the cuisine of the city of Le Mans and its region, notably poultry (roast capon, chicken fricassee), pork rillettes, wild rabbit and an omelet where the eggs are mixed with artichoke bottoms and diced potatoes.
SLEEVE:
(Ref nec) End of the bone of a rib, a thigh or a wing of poultry, of the bone of a leg of lamb which has been removed from its flesh to receive after cooking a papillote or a sleeve.
LEG OF LAMB HANDLE:
(According to Larousse Gastronomique) Tongs equipped with a screw key and a handle. The end of the bone of a leg of lamb or ham is inserted into them to hold it in place during carving.
MANCHETTE:
(boulangerie.net) Regional bread from western France.
(According to the Larousse Gastronomique) White paper trimming, cut into the shape of a large papillote, which is placed, at the time of plating, on the bone, that is to say, separated from the meat, of certain pieces of meat, such as the leg of venison, the chops, the leg of lamb or the ham.
MANCHON:
(ref nec) First segment of a poultry wing.
(According to Larousse Gastronomique) A small, fresh pastry, consisting of a cigarette-shaped biscuit or marzipan pastry filled with Saint-Honoré cream (sometimes incorrectly called "Chiboust") or praline buttercream (sometimes incorrectly called buttercream). Both ends of the sleeve are dipped in colored almond powder or chopped pistachios.
CHICKEN DRUM:
The chicken drum is the wing of the chicken (the first segment), without its fin which must be without fracture or bone splinters.
To sleeve:
To expose the end of a bone.
(Reference cut) To remove the meat covering certain bones (ribs, drumstick, etc.) in order to cover them with parchment paper.
MANDOLINE:
A device that allows you to cut vegetables into different sizes (chips, waffle fries, wafers, etc.)
MANET:
See Handling.
MANGA TREE:
(boulangerie.net) Traveling baker.
MANGEAILLE:
(CNRTL) Abundant and generally poor quality food. A sumptuous meal.
MANGEAILLER:
(CNRTL) To eat often, indiscriminately and haphazardly.
EAT:
(TLFi) To swallow (solid or pasty food) after chewing it.
(TLFI) Noun: Food, dish.
MANGER:
(TLFi) The act of eating a lot; a sumptuous meal.
MANGEURE
(boulangerie.net) place eaten from a loaf of bread
MANGO:
Family Anacardiaceae, native to India. The mango tree is a tropical tree with dense, dark green, highly branched foliage that remains evergreen and can reach 30 m in height.
HANDLING:
(Butchery) (Archaic) Manual palpation of animals intended for slaughter, to assess the quality of the future carcass, and determine the selling price of the animal.
MANIER:
(CNRTL) To knead, to work; to mix softened butter with another substance (flour, parsley, etc.).
(The Butcher-Caterer's Apprentice Book) To mix a mixture or a filling by hand.
(The Butcher-Caterer's Apprentice Book) To mix flour and fat.
(P. Lacam, New Memorial of Pastry) To work butter with the hands to release its milk and give it body.
(CNRTL) To hold something or someone in one's hand and move or stir it. To shape or mold with the hand.
MANIODE:
(boulangerie.net) Bread from central France.
MANNALA or MANNELE:
Alsace. Small brioche dough man 15/20 cm high, with a large round bald head, a pot-bellied body, eyes represented by notches or raisins, part of the Saint Nicholas ritual.
MANNA:
(TLFi) Providential food that God sent to the Hebrews during their journey through the desert.
By extension, abundant and unexpected food.
A large wicker basket, rectangular or cylindrical in shape, with two handles, used to carry various objects.
MISSING:
(ref nec) The term "missing" refers to the various pieces of meat and other products incorporated into a melee.
MACKEREL:
A gregarious fish, forming vast schools in the coastal zone, it is one of the most fished fish; its flesh is fatty and tasty.
MACKEREL IN WHITE WINE:
(Dictionary of Foods, Wines and Liqueurs. F.A. Aubert de la Chesnaye des Bois) Mackerel in white wine is a dish of French cuisine. Already known in the mid-18th century as "mackerel in fat," it became popular at the end of the 19th century when it was commercially available canned. The recipe was given by F.A. Aubert as early as 1750 and has changed very little since. It was during the 1880s that this dish, previously prepared at home, began to be industrially produced in Boulogne-sur-Mer as fillets marinated in white wine and sterilized in cans.
MARAÎCHÈRE
(to be revised) "A la maraîchère" refers to preparations using market garden produce, that is, a variety of fresh vegetables. It also refers to large cuts of meat, roasted or braised, garnished.
MARASQUIN:
(CNRTL) Spiritual liqueur obtained from a variety of sour cherry found mainly in Mediterranean regions.
MARBLE:
A marble worktop is a marble surface used by pastry and confectionery professionals for working with chocolate, sugar, and doughs.
MARBLED:
Refers to beef whose muscles are interspersed with fat.
MARBLE:
(M. Grossmann) Glaze with fondant. Pipe parallel lines using a piping bag with fondant of a different color, then score with the tip of a paring knife to create a marbled effect.
(Reference cook) Imitate marble veins by piping a design (using a piping bag) onto fondant on the surface of a mille-feuille, or possibly on a fruit coulis or sauce.
MARC
(TLFi) Residue obtained after pressing various fruits.
(Civa) Marcs, d' Tràwera: Marc consists of the solid residues of the harvest after pressing the grapes: skins, seeds, stems.
WHEAT MERCHANT:
Wheat merchant.
WINE MERCHANT:
Wine merchant refers to dishes cooked with red wine and shallots, especially a compound butter that accompanies grilled meats, particularly ribeye steak and kidneys.
WALKING ON ONE'S LANE:
(D. Alliot, Larpepem vous louchébem?) is said of a salesman who dedicates himself
LAYERING
method of vine propagation consisting of burying, without detaching it from the mother vine, a shoot which will produce roots and later fruit.
MARÉCHALE:
Maréchale style refers to small pieces of meat (lamb chops or noisettes, veal escalopes or chops, sweetbreads, poultry supremes) breaded in the English style and sautéed.
MARENGO:
a veal or chicken stew, more or less Provençal in style, whose origin dates back to Bonaparte after the victory over the Austrians at Marengo on June 14, 1800. The recipe, attributed to Dunant, cook to the First Consul, was in fact a fricassee (made with whatever was on hand) of a small chicken, composed of four tomatoes, six crayfish, three fried eggs and a little garlic, moistened with water and enhanced with a little cognac borrowed from the general's own gourd.
MARENNE:
(CNRTL) Oyster from the Marenne-Oléron basin, on the coast of Charente-Maritime, which has benefited from a protected geographical indication since 2009.
MARGARINE:
Margarine was invented in France by Hippolyte Mèges-Mouries in response to Napoleon III's request for a cheap alternative to butter for French workers and his armies during the Franco-Prussian War.
The first margarine, made from beef tallow churned with milk, was patented in 1869. A Dutch butter merchant, Jurgens & Co., bought the margarine patent and popularized its use. Margarine production was limited by the availability of beef tallow until 1902, when Wilhelm Normann in Germany patented a process for hardening oils through hydrogenation, which expanded the market for vegetable oils and the availability of margarine.
PUFF PASTRY MARGARINE:
(ref nec) Composed exclusively of oil, hydrogenated vegetable fat, emulsifiers, and butter flavoring. This margarine is a pure food product intended for use by pastry and catering professionals (puff pastry preparations).
MARGUERITE:
A kitchen utensil used for steaming. It opens and closes like a flower depending on the size of the container.
MARGUERITE D'ANGOULÊME:
(Inventory of France's Culinary Heritage) White and milk chocolate marguerites produced in the Charente region. The Angoulême marguerite is believed to have been invented around 1876 by Jules Duceau, who had established himself as a chocolatier in the city. This specialty was named in memory of Marguerite de Valois, sister of Francis I, who was born in the Château d'Angoulême.
MARIE-JEANNE or DOUBLE MAGNUM
Bottle with a capacity of 3 liters (see also jeroboam).
MARIE-PÉTRIN:
Rustic piece of furniture, which appeared as early as the 15th century, used for storing flour and as a kneading trough for making bread.
MARIGNY:
(to be revised) Marigny is the name given to various preparations dedicated to the brother of the Marquise de Pompadour. This garnish for small pieces of sautéed meat includes either fondant potatoes
MARINATE:
(CNRTL) To place food (especially fish or meat) in brine or a seasoned liquid to preserve it.
To marinate food (especially meat or fish) to flavor or tenderize it.
MARINIERE:
a method of preparing mussels and other shellfish, with shallots sweated in butter, chopped parsley, thyme, bay leaf, and moistened with dry white wine. It also applies to certain fish cooked in white wine, the garnish of which always includes mussels.
MARLI:
(TLFi) Inner rim, often decorated, of a porcelain or earthenware plate or dish.
(Decorative Arts Dictionary) The marli is the inner edge of the band that surrounds the indentation: the word has also been used to mean the outer rim of the plate. The band surrounding the indentation is also called the talus.
MARLY:
(Vincent La Chapelle) (chickens): boneless; herbs, spices, veal sweetbread stew, crests, mushrooms; all in pastry with bacon.
MARMALADE:
(TLFi) A preparation of fresh fruit cooked with sugar or syrup until it reaches the consistency of a thick porridge, which can then be preserved for several months.
(economie.gouv.fr) Marmalade is a mixture, brought to the appropriate gelled consistency, of water, sugars, and one or more of the following products obtained from citrus fruits: pulp, purée, juice, aqueous extract, and peel. The quantity of citrus fruit used to make 1,000 grams of finished product is not less than 200 grams, of which at least 75 grams come from the endocarp.
The term "marmalade-jelly" designates the product free from all insoluble matter, excluding any small quantities of finely chopped peel.
MARMITE:
(Tlfi) Earthenware or metal container, with a flat or rounded bottom, sometimes on three feet, fitted with a lid and usually with handles, and in which water is boiled, food is cooked.
MARMITON:
(French dictionary) Young kitchen helper.
NORWEGIAN COOKER:
(ref nec) A Norwegian cooker (or fireless cooker, insulated cooker, wonder oven or self-cooking appliance) is a system where food is placed in a container itself contained in an insulated receptacle, which prolongs cooking without energy expenditure.
MOROCCAN:
Moroccan style refers to noisettes of mutton or lamb sautéed, arranged on small bases of lightly saffron-flavored pilaf rice and topped with their deglazing sauce and tomato coulis.
MAROILLES
Historical name: craqueron. Various names: manicamps, monceau. Depending on the size: pavé, gros format sorbais, mignon, quart. Spelling variations: marolle, marolles. Date: 960. Soft cheese with a washed rind. The creation of this cheese in 960 is attributed to a monk of the Maroilles Abbey. Raw milk, matured at low temperature immediately after the evening milking. Made the following day.
MARKER
(Butcher's Glossary) General term used to distinguish the different pieces of meat incorporated into the mixture.
MARKING ON BOTTOM:
(ISO for containers) Engraving on the bottom. Identification marks appearing in relief on the bottom.
MARK:
(Action of gathering all the ingredients going into the composition of a recipe and starting it (tomato sauce, stew…). Put food into cooking.
MARKER:
(D. Alliot, Larpepem vous louchébem?) Nickname given by butchers to slaughterhouse inspectors
MARQUISE:
Dome-shaped mold.
(TLFi) Drink made with chilled white wine or champagne, to which seltzer water and lemon slices are added.
CANDIED CHESTNUT:
A chestnut candied in sugar. A chestnut without an inner membrane, candied in a sugar syrup and then glazed with icing sugar.
The process: the chestnuts are placed in an autoclave and cooked at approximately 100°C for 50 minutes to 1 hour. Candying is a delicate operation. It consists of gradually allowing the sugar syrup to penetrate the heart of the chestnut by osmosis. The principle is to increasingly concentrate the sugar in the bath as the cooking temperature increases (to 65°C). When the chestnut has absorbed the sugar to saturation, the candying process is complete.
MARYSE:
A flexible plastic utensil with a handle. It is used to scrape the sides of a container.
MASCARPONE:
Mascarpone, or Mascherpone, is a fresh cheese. Mascarpone originates from the Lombardy region of Milan, Italy. It is made from cow's or buffalo's milk cream.
MASCOTTE:
A la mascote is the name of a garnish for small pieces of meat and sautéed poultry.
MASCOW:
(CNRTL) Raw sugar colored by molasses.
MASK:
To cover a dessert with cream, sauce, marzipan, icing or jam.
MASSACANAT DE BIGORRE:
(CNRTL) Large omelet filled with diced veal, onions and parsley, cooked in confit fat or lard, which is never served rolled, nor runny, served on the morning of Easter day, marking the end of Lent.
MASSALA, or MASSALÉ:
Masala, or massala, refers to an Indian blend of roasted and ground spices. It is often compared to the Réunion Island "massalé," which is made with hot chili peppers and black pepper.
MASS:
(ref net) A mixture of several ingredients used as the base for a final product (example: "candy fillings").
(D. Alliot, Larpepem vous louchébem?) Pig intestines used to make blood sausage and other sausages
MASSÉ:
(P. Morea, Boulangerie et pâtisserie éd. Flammarion) Said of a sugar that has crystallized during cooking.
MASSÉNA:
Masséna is the name of a dish prepared with sautéed tournedos or noisettes of lamb, deglazed with Périgueux sauce, accompanied by artichoke bottoms and garnished with strips of beef marrow.
MARZIPPAIN:
(ref nec) Reims marzipan is round, 4-95 cm in diameter, and weighs 15-20 g. It is brown in color and has a granular texture. Some macarons may resemble it in shape and color. Originally, Reims marzipan had no particular connection to the Champagne region. Nostradamus provided a recipe for it in the mid-16th century. Those from Reims distinguished themselves in the following century and were sold in luxury grocery stores in Paris; the Michelin Guide listed them among the city's specialties.
MASSAGE:
The action of unintentionally recrystallizing sugar during cooking. a) Rub the edge of a basin filled with syrup with a spatula to achieve partial whitening.
MASSIP:
(boulangerie.net) Bakery valet.
MATAFAN or MATEFAIM:
(Inventory of culinary heritage) An old peasant recipe found throughout the Franco-Provençal-speaking region, also in the Dauphiné, Forez, and Savoy. The term refers to a type of pancake, sometimes a thick sweet or savory crepe, made with flour or mashed potatoes.
This recipe also includes a potato pancake, made with grated potatoes, flour, egg, salt, and pepper, all mixed together and cooked in a pan in small mounds which are then flattened to make pancakes.
VEAL MATTRESS:
(ref nec) Another name for stuffed veal breast cooked in the oven.
MATELOTE:
(ref nec) Fish cooked in white or red wine depending on the type of matelote, flambéed with Cognac and an aromatic garnish, bouquet garni. Reduction of the cooking liquid and thickened with beurre manié.
MATHUSALEM or IMPERIAL:
(ISO) Wine bottle with a capacity of 9 conventional quarts (approximately 6.25 L).
MATIGNON:
(ref nec) Aromatic garnish finely diced, sweated in butter and deglazed with white wine, composed of carrots, celery, onion, cured ham, and a bouquet garni.
(Culinary Guide) Finely dice: 125 grams of red carrot; 125 grams of onion; 50 grams of celery; 100 grams of cured ham. Add a bay leaf and a sprig of thyme; sweat in butter and deglaze with a little white wine.
MORNING BREADS:
(boulangerie.net) Breads reserved for breakfasts.
MATTON, or MATON
(Wikipedia) (Lorraine) Curdled milk, maté.
Maton tart, or sometimes simply maton, is a specialty of the Grammont region in Belgium. Maton is a curdled milk obtained by cooking whole milk and buttermilk, to which eggs and sugar are added. The name "Grammont maton tart" has been protected by the European Commission since February 16, 2007. The area where tarts can bear the name of the town is now limited to the territories of the municipalities of Grammont and Lierde.
RIPENING:
(Civa) Ripening begins around mid-August (the veraison stage, during which the berry skin begins to develop its final pigmentation) and lasts for approximately 45 days. The sugar content of the grapes increases while the acidity level decreases. In mid-September, removing old leaves near the grapes helps reduce the risk of rot; direct sunlight on the grapes promotes ripening.
MATURE:
(Meat, E. Glatre) To allow game, meat, or freshly slaughtered poultry to mature for a certain number of days in a cool place with controlled humidity. This aging process allows food to improve its flavor.
MATURITY:
(Civa) Maturity, ripeness, zittig: Maturity is the stage at which the grape has successfully developed and harmonized all its components. The optimum maturity level determines the harvest date. During ripening, the winemaker precisely controls the decrease in acidity and the increase in sugar content. The harvest date is set when the evolution of sugars and acids stabilizes.
MAURESQUE:
(L.Bromberger, Paris Bistro) pastis and orgeat syrup.
POOR STRENGTH:
(Roussel et al., Glossary of terminology applied to French breads) Poor balance between elasticity, extensibility and stability
MAUVIETTE
(ref nec) The term alouette refers to the live bird. Once fattened and suitable for culinary preparations, it takes the name mauviette.
MAYONNAISE:
A sauce introduced in the 18th century, made by dispersing drops of oil in an aqueous phase, produced by mixing egg yolk and vinegar. It is an emulsion.
Note that adding mustard transforms mayonnaise into remoulade (see this term). In other words, there cannot be mustard in mayonnaise.
The recipe, to summarize, is as follows: -
start with one (or more) egg yolk
- add a spoonful (teaspoon or tablespoon, as you prefer) of vinegar, salt, and pepper
- add the oil drop by drop while mixing (to obtain an emulsion).
Note that, with constant ingredients, the more vigorously beaten mayonnaises are the firmest; they are then lighter in color.
A recipe from 1825: "Mayonnaise Sauce." Place one or two egg yolks, a little salt, pepper, and two or three drops of vinegar in an earthenware pot, terrine, or bowl, and mix well. Then, drop by drop, stir continuously with good olive oil. For the sauce to be successful, it must thicken considerably; at this point, add more vinegar while continuing to stir.
It should also be noted that the sauce has attracted a considerable number of culinary "precisions": the book "Culinary Precisions" even shows that a recipe can be dated to within about 30 years based on the details it provides.
MAZA:
(Cnrtl) 11th century. Borrowed from Latin {massa} "paste, then heap, pile, dough, cake.
Barley porridge which was consumed in ancient Greece in the form of porridge or cake.
MAZAGRAN
(TLFi) Black coffee, hot or cold, mixed with water and sugar, with or without added brandy, served in a deep glass.
(TLFi) A deep, stemmed container made of thick porcelain, stoneware, or earthenware.
(Larousse Gastronomique) A type of dark tartlet with a duchess custard filling, topped with various salpicons, covered with the same filling, and baked.
WICKING
(ref nec) Operation consisting of causing the release of sulfur dioxide by burning sulfur inside a drum or vat.
MECHOUI:
(ref nec) Mechoui (an Arabic word meaning "grilled over a fire") refers to a whole sheep or lamb roasted on a spit over the embers of a wood fire; a portion of this sheep is served at the meal. Mechoui is a Maghrebi, and more generally Arab, feast dish, the cooking of which is traditionally overseen by men. Traditional mechoui consists of a whole lamb or sheep, gutted, seasoned internally, and roasted outdoors on a spit over the embers of a wood fire.
This dish ({kharouf machwi} in Arabic) is also prepared with a small camel, gazelle, or mouflon. The baron (see this word) can also be cooked on a spit like mechoui. According to tradition, the kidneys are offered to the distinguished guest. Since it's customary to eat mechoui with your fingers, you'll need finger bowls filled with warm water flavored with rose, lemon, or orange blossom water. Mechoui is served with coarse salt, ground cumin, and chili pepper, and accompanied by couscous or bulgur and chickpeas.
MEDALLION
(The butcher-caterer's companion's book) The medallion is a round or oval shaped item, more or less thick, detailed in meat (tournedos, grenadin, noisette, fillet), salmon, foie gras, etc.
MEDICIS
(to be revised) Medici is the name of a preparation of lamb noisettes or sautéed tournedos, coated with béarnaise or surrounded by a cordon bleu from the deglazing of the cooking with madeira and the thickened stock.
MEILLE:
(Meat Dictionary, Eric Glatre) Refers to the flank steak in the Toulouse region.
DRINK MIXER
(cocktails) Electrical equipment used to quickly mix the liquids of a drink and possibly aerate the mixture.
MOLASSES:
(CNRTL) Non-crystallizing syrupy liquid, varying in color from blond to dark brown, which is the residue of sugar crystallization and refining.
MELCHIOR
Bottle equivalent to 24 ordinary bottles, i.e. a capacity of 18 litres.
MELCHIZEDECH or MELCHISEDECH:
30 L capacity bottle.
MEDIUM:
0.6 L capacity bottle.
MEAT MIXER:
(TLFi) Device used to mix, to knead various substances.
MÊLÊ-CASS:
(L. Bromberger, Paris Bistro) brandy with added blackcurrant
MÊLÉE:
(The butcher-caterer's companion's book) Preparation of meat, fat, and ingredients used to make sausages, pâtés, stuffings...
MELTS:
(renf nec) Cream or purée of melets: small, young anchovies caught in the Étang de Berre from October to December, and at sea from March to the end of May.
Macerated in brine in large jars, then strained and ground with fennel, bay leaf, pepper, and olive oil. Always eaten slightly warm, drizzled with olive oil or butter, as an appetizer and as an accompaniment to vegetables; can also be used to season vinaigrette.
MELFOR:
(ref nec) Alsatian product based on vinegar, flavored with honey and plant juice.
LEMON BALM:
(CNRTL)
Herbaceous dicotyledonous plant (of the Lamiaceae family), with white or yellowish flowers, cultivated in gardens. Synonym of lemon balm.
MELON
The melon is the quintessential summer fruit, but there are many varieties that allow it to be harvested until the end of autumn.
MELSAT:
(Inventory of the Culinary Heritage of France) A pork sausage or dumpling filled with stuffing, presented either as a 200-400g galabar-style blood sausage or as a U-shaped sausage weighing 400-500g. Its color is light gray or cream. It consists of offal, pork jowls, bread, eggs, nutmeg, thyme, salt, and pepper. Its production still exists in the Tarn and southern Aveyron regions.
CUTLERY SET:
(ref nec) While cutlery was long limited to a fork (with 2, 3, or 4 tines), a spoon, or a knife corresponding to the number of guests at the table, it wasn't until the mid-19th century that the first complete cutlery sets appeared. These sets consist of a number of place settings equal to a multiple of six, but most often twelve.
The soup spoon (large spoon) and the four-tine table fork form the basic set. These are generally supplemented by a round-tipped knife and a small spoon, the size of which falls between a teaspoon (14 cm) and a dessert spoon (17 cm). Other sets may include a ladle, a pie server, and smaller cutlery (spoons, forks, knives) such as dessert, entremets, or fish utensils. There may also be serving utensils for cheese or desserts, and salad or fish serving utensils.
Cutlery for shellfish, snails, oysters, and ice cream can complement a standard flatware set but is not the most common item in a basic set.
(ref nec) Condiment set (salt, pepper, etc.)
HOUSEHOLD ITEMS:
This term refers to: pepper mills, salt cellars, mustard pots and various condiment containers, oil and vinegar cruets. Restaurant Service (A. Aurières and A. Antonietti – Flammarion - 1948)
MENDIANTS:
This is the name given to four kinds of dried fruit: figs, raisins, almonds, hazelnuts.
MINT:
(CNRTl) Aromatic plant of the Lamiaceae family, with pink or white flowers, growing in damp places in temperate regions.
MENU:
(TLFi) Detailed list of the various dishes that make up a meal.
(TLFi) [In a restaurant] All the dishes that make up a meal that can be served for a set price.
(TLFi) By metonymy. The menu showing the composition of a meal or, in a restaurant, listing, with prices, the various dishes that can be served to customers.
(TLFi) Small intestine of butchered animals.
(ref nec) Curved casing, cream to pinkish-white in color, obtained from the processing of the small intestine of pigs, approximately 15 to 20 cm long, mainly used for making blood sausage, chorizo, and certain sausages.
(The Butcher-Caterer's Companion Book) Casing obtained from the processing of the small intestine of bovine, equine, porcine, and ovine animals. Sold in their full length after calibration, these casings are used for packaging many products.
MERE:
(CNRTL) Generic term designating cooks in Lyon and its region until around the mid-20th century, who initially offered popular cuisine, then gastronomic fare from the beginning of the 20th century.
(ref nec) Formerly used to refer to women who owned a restaurant. Originally, the "mères" were former cooks from bourgeois households who opened restaurants serving hearty, regional, and popular cuisine. Following the awarding of two Michelin stars to "Mère Brazier" and "Mère Bourgeois," an achievement for the first woman in 1933, many other "mères" gained recognition from professionals.
MOTHER OF VINEGAR:
(According to the CNRTL) Gelatinous mass forming on the surface of vinegar and giving rise to new production. [H. This: it should not be immersed, otherwise the microorganisms that compose it will degrade the acetic acid formed]
FRENCH MERINGUE:
Beaten egg whites, sugar, beating, piping, baking (130°C for 20 min, 2 h at 90°C)
SWISS MERINGUE:
Rapid beating of egg whites and sugar, beating in a bain-marie at 50-60°C, beating, piping, baking.
ITALIAN MERINGUE:
Beaten egg whites, syrup (at a temperature as close as 127.4 °C, without exceeding this value), beat while the syrup is added, beat until cool.
MERINOS:
The Merino is a breed of sheep with a very abundant fleece, from which very fine and warm wool is obtained. While the term Merino comes from Spanish, the main farms are now located in Australia, which accounts for approximately 80% of the world's Merino wool production, as well as in South Africa and New Zealand. In France, two breeds share the market: the Rambouillet Merino, which now has only one flock, and the Arles Merino, which has approximately 260,000 ewes. A Merino sheep produces between 4.5 kg and 9 kg of wool per year.
MERITHALL
The vine branch is a stem swollen at intervals and this swelling is called a node; the interval between two consecutive nodes is called an internode or a merithall.
WHITING:
(CNRTL) Common whiting, a small, edible sea fish, light yellowish-brown in color with a silvery belly, living in schools in the English Channel.
A small, long, flat muscle, like the fish of the same name, it weighs from 800 g to 1 kg. Its fibers are short. It is a very tender cut of meat suitable for steak. It is considered a "butcher's cut".
MERLOT:
Red grape variety.
MERRAIN
oak wood split into planks used mainly for the manufacture of barrels or casks.
MESCLUN
(from the Provençal {mesclum}, mixture) A mixture of several varieties of salad greens. Originating in the Nice region, mesclun is said to have received its name from the Franciscan monks of the Cimiez monastery. Mesclun is composed of different varieties of salad greens and young shoots: chicories such as escarole, frisée, or radicchio, as well as lettuce, lamb's lettuce, Batavia lettuce, oak leaf lettuce, arugula, wild (or nearly wild) plants such as purslane and dandelion, young spinach or New Zealand spinach leaves, and sometimes chervil or even dill.
MESENTERE:
Fatty folds of the peritoneum connecting the loops of the small intestine and the posterior abdominal wall of pigs, used for the production of lard.
MESTOURNE/METOURNE:
Bread too small.
MEASUREMENT
(Technomitron) Unleavened corn bread.
Flatbread 10 to 20 cm wide, 30 to 40 cm long, and 4 to 5 cm thick. Beige/yellow in color. The nutty-flavored dough is unleavened because corn contains no gluten.
PROOFING MEASURER:
(Bakery Research and Study Center) Small graduated glass cup, used in breadmaking testing to evaluate the fermentation of dough.
MIXED GRAIN:
(TLFi) A mixture of wheat and rye, sown together in the same field and harvested at the same time.
Mixed grain bread is made from the mixture, or the mixture is prepared by the baker.
CHAMPAGNE METHOD:
(Larousse G) The set of operations involved in making champagne: the grapes are pressed, fractionated, then the musts are vinified in the traditional way before bottling – with the addition of a tirage liqueur (a mixture of sugar and yeast) to induce the accumulation of carbon dioxide, generating a pressure of four to five atmospheres: the secondary fermentation. Next comes racking and riddling, to move the sediment towards the neck of the bottles, before disgorging (removal of the sediment), and finally, leveling, or the addition of a liqueur d'expérition (old wine, cognac spirit, sugar).
CULTURAL METHODS:
Choice of agricultural techniques in the field of vine cultivation, pruning, soil fertilization…
MÉTIS
(ref nec) Grape variety resulting from a cross between two varieties of different or identical species (see hybrid or interspecific).
MÉTIVIER:
(boulangerie.net) Harvester, wheat thresher.
METTON, METON, MATTON:
(CNRTL) Hard, granular, odorous paste, made in Franche-Comté, obtained from skimmed cow's milk curd and left to ferment in a warm cellar until it takes on a golden yellow color, base of the preparation of cancoillotte.
PUT ON HOLD:
At the pass, it is asking the barker to keep a dish warm; for example, in case the customer has had to leave the table momentarily.
TO FOUNTAIN:
Arrange the flour in a ring.
METURE:
(boulangerienet) Regional bread from the southwest of France.
METTWURZ, METTWURST or METTWURSCHT:
(ref nec) Mettwurz, Mettwurscht or Mett, is a spreadable Alsatian sausage made from lean and fatty pork and beef. In Germany and Luxembourg, Mettwurst is a traditional smoked sausage for grilling or pan-frying. It is made from pork and is then smoked.
MILL:
(TLFi) A flat cylinder, generally made of stone, metal, or wood, used for crushing or grinding.
(ref nec) Equipment, traditionally made of stone (often granite), used to obtain a fine grind by crushing, grinding, or grinding cereals or other substances.
(ENSMIC) A rounded assembly, bound with iron hoops, used for grinding grain.
(Larousse G) A name designating the shape of certain large cheeses, mostly cooked pressed cheeses, which have the appearance of a wide, very thick disc, similar to a millstone.
THREADING MILL:
(Panckoucke Encyclopedia) Used in the countryside until the early 20th century, when they were replaced by threshers and then combine harvesters, threshing mills served to separate the wheat grain from the ear. These heavy pieces were pulled by an animal, a horse or an ox. By crushing the ears, they separated them from the wheat grains. Some of these threshing mills, with a metal axle running through their center, were slightly truncated conical, causing them to spiral from the edge to the center of the field; once there, they would turn back in the opposite direction. This maneuver was repeated until sufficient threshing was achieved. To aid the separation process, the men would then vigorously turn the straw with pitchforks.
GRINDING MILL:
(CNRTL) Place where grinding or sharpening wheels are made.
MEUNIÈRE (A LA)
(ref nec) Cooking of fish which are seasoned, floured, cooked in a pan with butter then at the end of cooking, they are sprinkled with a drizzle of lemon juice, chopped parsley and the hot cooking butter.
MEURETTE:
(TLFi) 1. A red wine sauce thickened with flour, sometimes served with slices of bread rubbed with garlic and browned in butter.
2. A Burgundian fish stew. Made with all freshwater fish. Moisten with red wine, flambé with cognac, thicken the sauce with beurre manié (a mixture of equal parts butter and flour). Garnish with croutons made from homemade bread, cut into squares, buttered, dried in the oven, and rubbed with garlic.
MEUROTTE:
(Charles Sadoul. Lorraine Cuisine) In Lorraine, a vinaigrette sauce with added cream. Any sauce containing cream is generically called meurotte.
MICHE:
(TLFi) Round loaf of bread, more or less large.
(O. Ducommun) In the canton of Neuchâtel, it refers to a round white loaf of about 100 g, a grigne; called "ballon" in the canton of Vaud.
MICHELE:
(boulangerie.net) Small loaf.
MICHETTE:
(ref nec) Bread from Nice and the French Riviera, 250g, with irregular shapes, made from type 65 flour and fermented on sourdough, baked in a large open oven which gives it a beige and matte color.
MICHOT/MICHOTTE:
(boulangerie.net) Small loaf of bread.
MICROMERIE
(Larousse) Genus of Lamiaceae plants comprising dozens of species, herbaceous or woody, several of which are cultivated as aromatic, medicinal or ornamental plants, belonging to the genus Micromeria.
MIE
(TLFi) Synonym of crumb.
(TLFi) The soft part of bread, consisting of the leavened dough located inside the crust.
(Roussel et al., Glossary of terminologies applied to French breads) A crumb, a loaf of bread, is silky when it gives a tactile sensation, soft to the touch.
HONEY:
(economie.gouv.fr) Honey is the natural sweet substance produced by honeybees of the species Apis mellifera from plant nectar or secretions from living parts of plants or excretions left on them by sap-sucking insects. The bees collect these, transform them by combining them with specific substances of their own, deposit them, dehydrate them, store them, and allow them to ripen in the honeycomb. With the exception of filtered honey, no pollen or constituent specific to honey may be removed, unless this is unavoidable during the removal of foreign organic and inorganic matter.
Mandatory information:
- the sales designation.
Example: flower honey, honeydew honey, honeycomb honey, filtered honey, honey intended for industrial use.
It may be supplemented (except for filtered honey or honey intended for industrial use) by indications relating to the floral or plant origin: acacia honey, fir honey, etc., the regional, territorial, or topographical origin: forest honey, mountain honey, etc., or specific quality criteria: spring honey, creamed honey. However, this additional information must not mislead the buyer about the essential qualities of the product.
For polyfloral honeys: thyme and lavender honey, for example, the dual floral or plant indication may appear in addition to the sales name, provided that the flowers and plants mentioned have the same production period and the same geographical origin. If this is not the case, the term "blend" must appear clearly on the label.
Other designations: filtered honey and honey intended for industrial use.
- List of ingredients:
This is not required for honey designated as such, in accordance with the provisions of Article 19.1(e) of Regulation (EC) No 1169/2011 on the provision of food information to consumers. However, the composition of honey blends may be indicated (e.g., lavender honey and thyme honey).
- Best before date:
The best before date (BBD) is clearly indicated. However, it may be stated as: "Best before end of..." followed by the month and year when the shelf life is between 3 and 18 months, or only the year when the shelf life is greater than 18 months.
- Name or business name and address of the manufacturer, packer, or seller:
Article 9 of Regulation (EC) No 1169/2011 on the provision of food information to consumers stipulates that the name (or business name) and address of the responsible food business operator (beekeeper, packer, or seller) must appear on the jar.
This information can be replaced by the packer code. The packer code is provided by a Departmental Directorate for Population Protection (DDPP) or a Departmental Directorate for Employment, Labor, Solidarity, and Population Protection (DDETSPP).
- Batch number:
This can be replaced by the best-before date (DDM) when it is clearly expressed (day, month, year).
- Country(ies) of origin:
Indicating the country of origin where the honey was harvested is mandatory. Regarding blended honeys, Decree No. 2022-482 of April 4, 2022, amends Decree No. 2003-587 concerning honey, making it mandatory to indicate the country names when blended honeys are packaged within France. However, under the principle of mutual recognition, it maintains the possibility for blended honeys packaged outside of France to replace the country of origin designation with the terms "Blend of honeys originating in the EU," "Blend of honeys not originating in the EU," or "Blend of honeys originating and not originating in the EU."
- Various expressions
: The expressions "wildflower honey," "multifloral honey," "liquid honey," and "golden honey" are not permitted as sales designations. They may only be used as informative statements.
Honey is a natural product: the expression is permitted.
Examples of prohibited expressions:
natural honey and pure honey;
local honey, regional honey, 100% honey;
honey with royal jelly, honey and royal jelly: this refers to a "preparation based on honey and royal jelly," and the respective percentages must be specified in the list of ingredients.
Truffle honey: honey must not contain any added food products (see Annex II of Decree No. 2003-587 of June 30, 2003). Therefore, the term "honey with white truffles" contradicts these provisions, which serve to protect the designation "honey." In this specific case, a descriptive sales name must be used, for example: Preparation based on honey and white truffles;
Cretan honey: the country of origin is not clearly indicated. The territorial indication of Crete in the name can only be mentioned as supplementary information: a region known in one Member State is not necessarily known in other Member States. The additional country of origin information therefore remains mandatory (see explanatory note concerning Directive No. 2001/110/EC).
Beach honey: This product, "miele della spiagga" (translation: beach honey), refers to a topographical origin. Directive 2001/110/EC stipulates that the name may be supplemented by an indication relating to "the regional, territorial or topographical origin, if the product comes entirely from the indicated origin";
honeycomb honey: The name "honeycomb honey" is incorrect; Decree No. 2003-587 of June 30, 2003, specifies the name: "honey with pieces of honeycomb".
MIGAINE:
(ref nec) In Lorraine, migaine is a culinary preparation made of eggs and crème fraîche, also called "goumeau" in Franche-Comté or "appareil" in the rest of France. It is the base of quiche. It is often used in tarts (apple, rhubarb, etc.).
MIGNON:
See "filet mignon"
MIGNONNETTE:
(Gascon cook, 1740) A small sachet containing spices to flavor a liquid preparation.
("You put in a good mignonette of all sorts of mild spices.")
(French Academy Dictionary) In the singular, with a collective meaning, it refers to small items, such as coarsely crushed peppercorns, gravel used to cover pathways, or small upholstery tacks. For example: "a mignonette of pepper." Note that this usage is not entirely legitimate.
(French Academy Dictionary) The name given to various novelty items, particularly small bottles containing alcohol. A mignonette of cognac.
MINOTAGE:
(Tlfi) The act of simmering; the result of this action.
SIMMER:
(TLFi) To cook (a dish) carefully and slowly, maintaining the temperature at the very limit of boiling, over a very low heat.
(The butcher-caterer's companion's book) To cook over low heat, especially stews. Note that this expression is very imprecise and rendered obsolete by the possibility of controlling the temperature (see "low temperature").
SLOW COOKER:
(TLFi) An electric cooking appliance used for simmering dishes. See also "Norwegian cooker" and "circulating circulator".
Milanese (A la)
(ref nec) is a preparation consisting of breadcrumbs mixed with grated Parmesan cheese and cooked in clarified butter, then coated in egg. It is also a macaroni and cheese filling with julienned red saffron tongue, ham, mushrooms (including truffles), sautéed in butter and deglazed with Madeira, and bound with tomato sauce.
DOWNYMILDEW:
(ref nec) A disease of the vine that develops in very humid environments, caused by oomycete microorganisms, also called "pseudofungi," which attack the leaves of the vines and cause them to fall. It is controlled with a mixture of lime and copper called Bordeaux mixture.
MILITATES:
(boulangerie.net) Greek flower-shaped bread made with honey.
MILK SHAKE:
(ref nec) The name milkshake first appeared in 1885 in an American newspaper, referring to a creamy cocktail made with whiskey and eggs or eggnog, shaken with ice. The name was revived in the 1900s for a shaken iced drink made with milk and chocolate, vanilla, strawberry, or raspberry syrup, often served with ice cream.
MILLEFEUILLE:
(French Academy Dictionary) Rectangular cake made of thin layers of puff pastry separated by flavored pastry cream, and covered with icing sugar.
MILLERANDAGE (see also COULURE)
(ref nec) Affection caused by poor fertilization of the vine flowers resulting in the presence, in the bunch, of many small malformed and often apyrened grains.
MILLESIME:
(TLFi) A number representing one thousand in the statement of a date.
The year of the harvest of the grapes used to make wine or a wine-based spirit.
Aged Mimolette (or Steamed Mimolette):
(ref nec) Uncooked pressed cheese. Brittle and hard paste, fruity hazelnut flavor, color: dry rind, naturally gray to brown, ochre to reddish paste.
Date: late 18th century. It is reported that the name of this cheese comes from its creators, Lamy and Molette. Pending confirmation, it is more accurate to suggest that the meaning of "mimolette" should be taken in the sense of "mi-molette," meaning semi-soft, as this cheese was not always very aged and hard, but rather supple.
MINCERETTE:
(ref nec) Pork or beef, boneless, and thinly sliced.
MINERALITY:
(M. Ribereau Gayon) Corresponds to retronasal odors which come from grapes grown on soils loaded with minerals.
MINESTRONE:
(CNRTL) Very thick Italian soup, containing diced seasonal vegetables and rice or pasta.
MINOT:
(ENSMIC) Durum wheat flour.
MILLING MILL:
(ref nec) Establishment where cereal flours are prepared for delivery to businesses.
MILLER:
(TLFi) Industrialist who manages the operation of a flour mill.
MINUTE (A LA):
(ref nec) Dish prepared as soon as a dish is ordered and just before serving it.
MIRABEAU (à la):
(ref nec) A garnish that accompanies grilled meats, consisting of strips of anchovy fillets arranged in a grid pattern on the meat, pitted olives, blanched tarragon leaves, and anchovy butter served separately.
See also "sauce à la Mirabeau".
MIRABELLE:
(French Dictionary) Small, round, very sweet plum, golden yellow in color. The Mirabelle plum from Lorraine, classified as a PGI (Protected Geographical Indication) since 1995, has a very short season: from mid-August to the end of September, depending on the weather.
MIRAUD:
(boulangerie.net) Regional bread, western France
EGG CANDLING:
A device used to observe the inside of an egg by looking through it. This practice was common when preserving eggs in ash, bran, brine, etc., to avoid using an egg unsuitable for preservation, or one that smelled bad (CNRTL).
It should be noted that advances by INRAE have made candling very difficult: the thickening of eggshells, which prevents breakage, no longer allows the inside to be seen through.
MIREPOIX:
(TLFi) A preparation made from vegetables, herbs, and sometimes ham or bacon, generally cut into small dice, used in the making of certain sauces or to season meat or fish; by metonymy, a sauce containing this preparation.
Pronunciation: [], [-a]. Etymology and History: 1833 (Gdes heures Cuis. fr., loc. cit.). Probably from the name of the Lévis-Mirepoix family, known in particular through a Marshal of France created Duke of Mirepoix in 1751, from whom the line bearing this title descends.
The gender (masculine or feminine) is not fixed. Mirepoix is listed as masculine in Littré, in Robert et mots rares (1965 edition), while Antonin Carême uses it as feminine.
(J. Gouffé, Home Cooking and Fine Dining) 1 kg of veal sirloin, cut into 4-centimeter pieces; 1 kg of Bayonne ham (both fatty and lean), with the rind removed; 500 g of fatty bacon, cut like the veal, also removing the rind. Add 4 carrots, sliced; 4 medium onions, 4 bay leaves, 1 sprig of thyme, and 4 shallots; brown until golden, then deglaze with 2 bottles of Madeira wine and 5 liters of good stock. Add 10 grams of mignonette pepper. Bring to a boil and simmer gently on the edge of the stove for 2 hours; strain through a cloth without skimming off the fat.
We leave here some less accurate references:
- Culinary Guide: The ingredients [of mirepoix] are the same as for Matignon; the difference being that they are diced into a brunoise, more or less fine depending on the intended use of the mirepoix, and that the ham can be replaced by very lean bacon, diced and blanched. Sauté in butter.
- Littré 1863: a type of juice made from several kinds of meat, with mushrooms and seasonings, used for thickened or light sauces.
- Larousse 1923: refers to a sauce that is a meat juice used to prepare roasts or vegetables.
- Michel Guérard, 1977: a common mixture composed of various vegetables, sometimes raw ham, accompanied by a bouquet garni, all previously cut into small cubes or dice of varying sizes, between 2 and 4 mm in diameter.
- Grand Robert, 2001: a preparation based on vegetables (carrots, onions, turnips, celery), thyme, bay leaf, and other spices to enhance the flavor of meat, fish, or shellfish.
- Emmanuelle Maisonneuve, Jean-Claude Renard, Mots de cuisine, 2005: a vegetable dish prepared and garnished as for a matignon, cut into large cubes of 1 to 1.5 cm, sweated in butter, with raw ham or lean pork belly and a bouquet garni.
Finally, we find the oldest mention we have found: 1822, Le Cuisinier royal, André Viard, with the spelling {mirepois}:
" The best way to prepare light sauces is with a mirepois.
You take two pounds of veal, half a pound of lean ham, and some poultry scraps; you cut everything into large cubes; Put a knob of butter in a saucepan with your veal and ham, along with mushroom trimmings, a dozen peeled shallots, a bouquet garni, a clove of garlic, a bay leaf, and two cloves; sauté everything together until all the liquid has evaporated. Remove your saucepan from the heat; take another saucepan and put half of the contents into it: one will be for your velouté, and the other for your espagnole sauce; put six large spoonfuls of espagnole sauce into each of these saucepans; moisten with veal stock.
Similarly, for your velouté, moisten with good, unsalted consommé; place your saucepans on a hot stove, stirring them until they boil. When they begin to boil, move them to the side of the stove, making sure they are full. You will fill them gradually, until your sauces are well degreased; then reduce them, and pass them through a sieve or a bain-marie.
You use this same mirepois for all your small sauces, generally light or thickened .
As you can see, mirepoix contains veal, ham, poultry, a garnish, and it can be moistened.
FINE MIREPOIX:
(Culinary Guide) Coarse mirepoix is commonly added to certain dishes to give them the appropriate aromatic character; but this is not the case for Mirepoix à la Bordelaise, which is used particularly with crayfish and lobster. It must be prepared in advance, as follows:
Cut into an extremely fine brunoise: 125 grams of red carrot; the same amount of onion; 30 grams of parsley stalks; add a pinch of powdered thyme and bay leaf.
Place everything in a small terrine; press the mirepoix down with the back of a fork, cover with a round of buttered parchment paper, and set aside.
NOTE: To obtain a finer mirepoix, the ingredients can be chopped. Only in this case is it necessary to squeeze them firmly in a corner of a cloth to extract the vegetation water, which would not evaporate during steaming. This water, remaining in the Mirepoix, would cause mold or fermentation if it were to be kept for a considerable time.
MIRIN:
(ref nec) A pale yellowish to amber, syrupy and fairly sweet liquid, generally with a lower alcohol content than sake. A type of very sweet sake, used today almost exclusively as a seasoning in Japanese cuisine.
MIRLITON:
It is first and foremost a musical instrument, as the TLF (Trésor de la langue française informatisé http://atilf.atilf.fr/tlf.htm) clearly reminds us: "Popular or children's instrument, called Onion Flute, made of a reed tube closed at both ends by a film of balloon, or an onion skin (...) and pierced laterally, near the two ends, with two opposite openings, on one of which the lips are pressed while singing without words" (BRENET, Dict. prat. et hist. mus., 1926, p.260).
However, there is a culinary meaning: "1. CULINARY ART. Small rolled pastry containing cream. You were brought mirlitons, the powdered sugar made a white mustache on your pretty beak, you were charming, making one want to devour you like the cakes" (FLAUB., Corresp., 1863, p.113).
(E. Glatre) Tartlet, in Normandy.
MIRROR:
(ref nec) State of a wine reduced to a syrupy consistency.
(ref nec) Said of fried eggs that have been briefly placed under the broiler or salamander to make their surface opaque.
MIROTON:
Slices of meat or fish covered with a stuffing and braised. The definition given by the TLFi (Trésor de la langue française informatisé) is restrictive, as indicated in the article by Hervé This in Nouvelles Gastronomiques ( https://nouvellesgastronomiques.com/terminologie-miroton-ou-mironton-par-herve-this/ ):
“Miroton or mironton? Let’s mirotons.
Should we write miroton or mironton? The question finds its answer… at the same time as we learn what a true miroton is.
No miroton in Guillaume Tirel’s {Viandier}, from the Renaissance, nor in the {Ménagier de Paris}, which came shortly after.” Nothing in Nicolas de Bonnefons, in 1654. On the other hand, in François Massialot's *Nouveau Cuisinier Royal et Bourgeois*, in 1722, we find a whole series of mirotons: brill in miroton, beef tongue in miroton, beef fillet mirotons… There is even a special entry in this dictionary entirely devoted to mirotons:
{A miroton is served as an appetizer and is prepared in various ways. For example, one can take a fine veal shank and slice it into several very thin pieces, which are then pounded with a cleaver on the table. You must have other veal shanks, which you will chop with blanched lard, fat, some mushrooms, some truffles, herbs, and a little marrow, all well seasoned.} Add two or three egg yolks, and when you have made the stuffing, take a round saucepan, not too large: put some well-arranged strips of bacon at the bottom, then slices of veal that you have pounded, and finally the stuffing, which you will cover on top with the rest of your slices; the whole thing well sealed. Then turn over your bacon strips, and having covered it well, cook it over low heat on top and underneath; you can add, if you like, a little sauce, and serve it hot.
In short, it is meat covered with a stuffing and braised.
Moreover, this is what we find some twenty years later, in the {Suite des dons de Comus} by François Marin, in 1742, but there is only one recipe there, for tongue in a miroton:
{Cook it over embers. When cold, slice very thinly. Add finely chopped mushrooms, parsley, chives, and shallots. Sprinkle with veal stock. Cook thoroughly and skim off any fat. Finally, add finely chopped capers and a touch of vinegar. Spoon a little miroton over the tongue slices. To warm them through, add the remaining miroton and serve hot.
Nothing further is mentioned in the *Guide culinaire*, but Jules Gouffé suggests using boiled meats for miroton:
For 700 grams of boiled beef: Cut the meat into slices one centimeter thick; remove any excess fat and dried-out bits, then arrange the slices in the smallest of the oval copper gratin dishes. Sprinkle with a pinch of salt and two pinches of pepper. Prepare 500 grams of onions as for onion soup; cook until golden brown. Sprinkle with 25 grams of flour, a pinch of salt, and two pinches of pepper, and cook for another 5 minutes. Remove from the heat and add 6 deciliters of stock; stir well with a wooden spoon; simmer for 20 minutes. Add 1 teaspoon of mustard and half a teaspoon of caramel. Pour the onion mixture over the beef in the copper dish. Heat for 20 minutes over low heat, top and bottom. Serve.
Here, we see the slices of meat, with cooked onions on top, which conforms to the definition in the digitized Trésor de la langue française (Treasury of the French Language) which states: "{Miroton: A dish of boiled beef, cut into slices and generally served with an onion sauce}."
But we can see how restrictive this definition is, and how little it reflects culinary practices!
In short, let's reserve the term miroton for slices of meat or fish covered with a stuffing, all braised.
And, finally, let's write "miroton," and not "mironton," the latter spelling being incorrect, and undoubtedly due to the word "miroton" being influenced by the song "Malbrouck s'en va-t-en guerre" (Malbrouck Goes to War)!
BOTTLING
(Civa) The culmination of the winemaker's work, bottling is the final step before the wines are stored in the cellar. It takes place after a final check of the wine's organoleptic and analytical characteristics and requires very strict hygiene conditions. Bottling was made mandatory in the production area for Alsace wines by a 1972 law. Furthermore, the wines must be bottled in the "Rhine flute" style bottle.
SETUP:
(ref nec) Set of preparations which precede cooking: peeling of vegetables, bouquets garnis, preparation of utensils and cooking accessories, etc.
PLACING:
(ref nec) In baking, resting time of a dough.
SALT PRESERVATION:
(CNRTL) Salt preservative is a process which consists of bringing a certain quantity of salt and spices into contact with the product to promote its colouring, binding, preservation and taste.
MISTELLE
(ref nec) A beverage obtained by adding 15 to 16% wine alcohol, generally 95% ABV, to a lightly fermented or unfermented must. Floc de Gascogne is a mistelle and belongs to the AOC (Appellation d'Origine Contrôlée) category of fortified wines.
MITON:
According to P. Bocuse, it refers to a piece of bread, or a crust, crouton, crotchon, etc. This crouton was used to gently stir the surface of the soup with its rounded side. Also according to Bocuse, the verb mitonner (to simmer) comes from this.
MITONNADE or MITTONNADE:
(LSR, The Art of Good Cooking) " Mittonnade is any kind of bread that is boiled in a dish or basin, when it is used in a compound soup or bisque ." In practice, bread is soaked and covered several times in broth, and then cooked: the bread absorbs some of the liquid, which simultaneously concentrates.
STEW:
(François Marin, The Continuation of Comus's Gifts): Ordinary Broth:
" Ordinary broth or stew for the base of soups and sauces.
This broth must be made with the utmost care. Take the necessary quantity of meat. The best is the sirloin tip, the round, and the rump. Add a chicken or veal shank. When it is well skimmed, salt it lightly, and add suitable root vegetables such as turnips, carrots, parsnips, onions, celeriac, and leeks, along with a clove and a parsley root. This broth or stew is used to cook everything that goes on top of soups, such as poultry, game, large cuts of meat, etc., and all the garnishes or vegetables, except for cabbage, radishes, large turnips, and a few other vegetables for which the soup is made separately. Part of the quality of all broths depends on the care and attention taken."
MITONNER:
(TLFi) To cook for a long time over low heat (in) a liquid.
MITRON:
(TLFi) Baker's or pastry chef's boy.
(CNRTL) Young apprentice baker, who formerly wore a cap whose shape resembled that of a mitre.
MIX:
(R. Bilheux and A. Escoffier. Treatise on artisanal pastry) Mixture of ingredients of a recipe in ice cream making.
MIXED DRINK :
A mixed drink refers to a cocktail whose preparation and mixing of ingredients takes place directly in a mixing glass.
MIXOLOGY:
An inappropriate term to describe the work of bar staff. The suffix "-logos" denotes a study, not a technical practice.
In French, the term is "sommelierie" (TLFi), and even the word "barman" could be replaced by "sommelier".
MOCACCINO:
(rf nec) A hot drink invented in the United States, composed of cappuccino, cream, and chocolate, all mixed with cocoa powder. It is usually served in a clear glass so that the different layers of coffee, chocolate, and (whipped) milk foam can be seen. In some places, instead of chocolate, it is customary to use a lightly alcoholic chocolate liqueur.
MOCKTAIL
(ref nec) A mocktail is a non-alcoholic cocktail inspired by the "healthy" trend. Made from a mix of fruits, vegetables, spices, herbs, and sparkling or still water, the mocktail is more refreshing than alcoholic cocktails.
FASHION:
See "beef in style".
MODELING:
(ref nec) To knead a paste (almond, pastillage, nougatine), cooked sugar (poured, pulled, etc.) to give it a shape, a relief, with the hands or with a special utensil.
SWEET:
(TLFi) Containing marrow.
(TLFi) Wine made from a naturally sweet grape variety, or whose grapes were harvested at the peak of their sugar content.
(ref nec) Describes a wine with a velvety, smooth sweetness; it gives a "velvety" sensation in the mouth. See also "sweet"
(Wine Dictionary). Oenology: Community regulations stipulate that a sweet wine must have a post-fermentation sugar content between 12 and 45 grams per liter.
MOJETTE:
(CNRTL) Or mojette, mojhette. Bean, edible part of this vegetable, dried bean kernel or green bean pod. Southwest region. Bean, edible part of this vegetable. Dried bean kernel or green bean pod.
MOKA:
(CNRTL) A superior quality, highly aromatic coffee variety, formerly harvested exclusively in southern Arabia.
(CNRTL) A beverage made from the roasted and ground beans of this coffee and, by extension, from any superior quality coffee.
(CNRTL) A cake composed of alternating layers of sponge cake, ladyfingers, etc., and buttercream flavored with coffee and sometimes chocolate.
SOFTER:
Synonym for egg cup
FLEECE:
(ref nec) Warm, soft and fluffy brushed wool or cotton fabric, resembling thick flannel, which is placed between the table and the tablecloth.
PADDLING:
(ref nec) Putting a layer of padding on the surface of a table before covering it.
MOMINETTE:
(L. Bromberger, Paris Bistro) pastis diluted
MONACO:
(L.Bromberger, Paris Bistro) beer, lemonade, grenadine.
MONARDE:
(CNRTL) A genus of Lamiaceae from North America (...). The leaves and flowering tops are used in a rather pleasant tea-like infusion.
TO PRUNE:
See prune
MONOGLYCERIDE (or MONOACYLGLYCEROLS):
Organic compounds containing a glycerol residue and an esterified fatty acid residue. Used as an emulsifier.
MONOSACCHARIDE:
(IUPAC) A term which also refers to aldoses, ketoses and various derivatives (derivation may include oxidations, deoxygenations, introduction of various substituents, alkylation, hydroxyl group acylation and branching).
MONDER
(TLFi) To remove peels, skins, seeds, or various impurities; to clean.
To plunge certain vegetables or fruits into boiling water for a few seconds and then immediately refresh them (tomatoes, almonds, peaches, etc.) to remove their skin.
(TLFii) To remove the outer covering of a food.
(Darenne and Duval) In pastry making, this refers to the removal of the skins from almonds after they have been plunged into boiling water for a few minutes. After being drained and refreshed, they are squeezed between the fingers to remove the outer skin.
MONDEUSE:
(ref nec) Grape variety from Savoy.
SINGLE-VARIETAL WINE:
(Mr. Ribereau Gayon) This is a wine made from a single grape variety. This is the case in the Burgundy region, which uses Pinot Noir for red wines and Chardonnay for white wines. In contrast, in Bordeaux, blends are the norm.
MONOSACCHARIDE:
A category of compounds including "aldoses" (compounds containing an aldehyde function -CHO and hydroxyl groups on the other carbon atoms), "ketoses" (like aldoses, but the group giving the name is a ketone group C=O) and a wide variety of derivatives (by oxidation, deoxygenation, introduction of substituents, alkylation, acylation of hydrolyl groups -OH, branching). (PAC, 1995, 67, 1307 (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)) on page 1349).
MONTBAZON:
(Larousse g) Name of a poultry garnish consisting of pan-fried lamb sweetbreads and quenelles, complemented by turned mushroom caps and truffle slices.
MONTBÉLIARDE:
(ref nec) The Montbéliarde is a French cattle breed resulting from the crossbreeding of a breed from Switzerland and native Franche-Comté breeds. It belongs to the Red Pied Mountain branch, a breed resulting from crossbreeding between Franche-Comté and Swiss varieties between the 18th and 19th centuries. It is a dual-purpose breed: an excellent dairy breed for cheese production, the leading dairy breed in French Protected Designation of Origin (PDO) cheeses, and also produces high-quality beef. Its role in French cattle farming has been steadily increasing since the 1950s.
MONTAURON (at the)
(ref nec) Bread kneaded in milk.
MONT BLANC:
(Larousse G) A cold dessert made of vanilla-flavored chestnut purée, topped with a dome of whipped cream and decorated. The whipped cream is sometimes surrounded by a border of sweetened chestnut purée and placed on a disc of shortcrust pastry or meringue.
MONT-DES-CATS:
(ref nec) Dating from 1880. The Mont-des-Cats Abbey was founded in 1826 at the initiative of Nicolas Ruyssen, a painter born in Hazenbrouck. The cheese from this abbey was created based on the reference model, the old Port-du-Salut, which later became Port-Salut and then Entrammes at the end of the 19th century. It belongs to this group of Trappist cheeses with a pressed, uncooked paste.
MONT-CORBIER:
(Matthieu Frécon, distiller) Mont-Corbier is a brown liqueur made from alpine plants, including hyssop, woundwort, chamomile, valerian, and gentian. Its distinctive taste comes from the unique blend of plants found on Mont Corbier (Savoie). This liqueur was created in 1888 by Father JV Guille.
SAP RISE:
(Civa) Sap rise, 's Stiega vùm Sàft: In spring, when the soil temperature increases, the vine resumes its activity: this is manifested by the rising of the sap and by the vine's "weeping" (sap droplets). Drops of sap appear at the pruning wounds.
To whip
(ref nec) To beat a mixture with a whisk to incorporate air and increase its volume.
(ref nec) To produce an emulsion.
MONTGLAS:
(Urbain Dubois) Montglas are prepared from poultry, game, foie gras, or sweetbreads by cutting these meats into large fillets of varying thickness and length, depending on their type and the intended use of the montglas: a montglas is essentially just a large julienne. Mushrooms, truffles, or ox tongue are usually mixed into the poultry, game, or other meats cut into montglas. These garnishes are bound with a good brown or blonde sauce; they should be heated gently in a bain-marie, without boiling.
MONTMORENCY (A LA)
(Vincent La Chapelle) with veal sweetbread stew, mushrooms, truffles, artichokes, bacon, ham, and broth.
It is therefore incorrect to call "à la Montmorency" preparations that contain sour cherries (from Montmorency).
MONTPENSIER:
(ref nec) Name of various sweet or savory preparations.
The Montpensier cake is made with a sponge-type batter, ground almonds, raisins, and candied fruit.
Meat dishes prepared Montpensier-style are garnished with asparagus tips and julienned truffles.
MONTREUIL:
(ref nec) Name of a garnish for tournedos and small cuts of meat, composed of artichoke bottoms braised in butter and garnished, some with peas, others with small glazed carrot balls, the same size as the peas.
(ref nec) Poached fish Montreuil are coated with white wine sauce and garnished with boiled potato balls, topped with a shrimp coulis velouté.
MONTROUGE:
(ref nec) Name of various preparations containing layer fungi.
MORTAR:
(Tlfi) Container made of resistant material, with thick walls, used for crushing or kneading certain substances.
MORTIFICATION
(CNRTL) Action of preserving certain meats so that they become tender and acquire a smoky flavor (we speak more of aging when it comes to game).
MORTIFIER
(The Butcher-Caterer's Companion Book) An expression that refers to the process of allowing butcher's meat or game to mature for a longer or shorter period of time in order to tenderize it.
(ref nec) To tenderize meat by pounding it, by letting it age; to age game.
MOU:
(ref nec) Said of a wine that lacks acidity.
CALF'S SPINE:
(ref nec) Common name for the lung of butchered animals. While calf's lung is often sold as lower-quality meat for cat food, it can be used in all sorts of stews.
MOUCHETER:
(ref nec) To project a decorative plaster.
MOUCLADE:
(CNRTL) Dish of mussels in cream sauce.
MOUILLE:
(The butcher-caterer's companion's book) Fatty part of the pork taken from the inner edge of the belly and ham.
MOISTURIZATION:
(CNRTL) Adding liquid (water, wine, stock) to a dish or sauce during cooking in order to develop a new flavour and prevent drying.
WET
(The butcher-caterer's companion's book) Add a liquid.
MOUILLETTE:
(TLFi) Small strip of bread that is dipped in a soft-boiled egg or sometimes in a drink.
MUSSEL:
(CNRTL) Lamellibranch mollusc of the Mytilidae family, with a dark and swollen bivalve shell, comprising seventy species that live in the seas of the globe.
Dariole mold:
(CNRTL) Truncated conical mold used to make darioles. Tall, slightly flared mold. Dariole molds are generally used to make babas, flans, etc.
SPRING PAN:
(TLFi) High-sided pan.
Round pan, with a plain base and fluted or plain sides, or a round pan with a rosette inlaid in the base.
PASTRY MOLD:
(ref nec) High-sided mold, for producing pies.
MILL:
(ref nec) Installation where cereals, or other substances, are ground by millstones or cylinders.
MILL:
(ref nec) To crush fruits or vegetables using a food mill.
DYING ON THE PAST:
(ref nec) Term which describes a dish that has been waiting too long on the pass and can no longer be served.
MOUSSAKA:
(CNRTL) Oriental dish of Turkish origin, disseminated by Greek and Romanian cuisines in particular, which is cooked in the oven and composed of eggplants, minced mutton, tomatoes, all heavily seasoned and spiced.
FOAM:
Dispersion of gas bubbles in a liquid phase (liquid foam) or solid phase (solid foam). Siphons, frequently used today, produce foams (not emulsions). Note that this definition predates the following:
Ground animal tissue, possibly with added beaten egg white, breadcrumbs, or whipped cream.
The names of these latter terms should therefore be changed, for example, to reflect the name of the earliest inventor of such a system.
Foams? Gas in a Liquid, by H. This, vo Kientza.
A child knows what foam is. They take some soap, melt it a little in water, and stir the water: the water foams. Let's observe: we see bubbles of a gas. This gas is air, which the hands have introduced. Let's look more closely: between the bubbles, there is a liquid film.
Yes, it's quite simple: a foam is a collection of bubbles dispersed in a liquid and, therefore, separated by the liquid. In cooking, it's the foam of Crémant d'Alsace, Champagne, beer, beaten egg whites...
It should be added that besides these foams called "liquid foams," there are also "solid foams." For example, polystyrene foams, which are not edible. But there are also meringues, which are edible, or soufflés, and many others. Here again, gas bubbles are dispersed, but this time they are in a solid. Hence the name.
Let's look around us (in the kitchen): do we see other foams? Bread is a foam. Sponge cake is a foam. Not fish, nor tomato, nor mayonnaise or vinaigrette.
Sometimes it's a little more complicated, for example in whipped cream: the "aeration" (that's the word that means "to make foam") transforms an "emulsion" (I'll come back to this term another time) into an aerated emulsion. The same goes for zabaglione: the aeration, accompanied by the coagulation of egg proteins, results in a system more complex than a simple foam, a hybrid between a "suspension" (I'll come back to this another time) and a foam.
Sometimes the bubbles are not air bubbles, but bubbles of another gas: this is the case when fermenting a kugelhopf: the yeasts produce carbon dioxide, which makes the dough rise.
FUDGE IN BAKING:
(Roussel et al., Terminological Glossary Applied to French Breads) "develops too much into foam", "foamy fermentation", "foamy rise", "foamy crumb" are used to describe dough that develops rapidly, giving the impression of foam due to the perception of multiple blisters or gas bubbles in the peripheral part or a touch that gives the sensation of foam; the foamy crumb is similar to the texture of egg white foam.
PASTRY MOUSSES
Chocolate mousse is the most well-known. Note that it can be replaced by the chocolate mousse known as "Chantilly chocolate."
Various fruit mousses are also used in pastry making.
MOUSSEAU:
(ref nec) Bread of oatmeal.
MOUSSELINE:
(TLFi) A light, loosely woven, fine, and lightweight cotton fabric.
(Nautical) Stuffings cooked in delicate cloths called muslin.
Mousseline, by H. This, vo Kientza.
Previously, we saw that mousses are obtained by "aeration," that is, the introduction of gas bubbles into a liquid. Is it then legitimate to speak of "fish mousse"? Let's look at a recipe: we find ground fish flesh, sometimes egg white, cream. Whether the mixture is whipped beforehand or blended, the volume increases due to the introduction of air bubbles. The preparation is aerated, if not reducible to a simple mousse… but the terminological battle is lost: we won't change the name of these preparations. On
the other hand, we can question the term "muslin," which, in the Culinary Guide, corresponds to the same recipe, proof that this book is indeed flawed (in addition to being outdated). Why two words to designate the same preparation? Actually, while reading a seventeenth-century cookbook, I found an old recipe for "fish mousse": just as "terrines" are preparations cooked in earthenware containers called terrines, fish mousses are preparations made with fish flesh and cooked in a fine cloth called muslin.
Simple enough, isn't it?
Duck Liver Mousse with Port
(ref nec) Duck liver mousse with port is a French dish where the liver is emulsified with eggs and port. This mousse is then cooked in a pâté mold or terrine. To prevent oxidation, it must be covered with a wine jelly or duck fat.
SPARKLING WINE:
(Mr. Ribereau Gayon) This is a wine containing carbon dioxide. There are four types of sparkling wine (including Crémant). The type of sparkling wine is defined by how it is made and by its alcohol content.
MUST:
(ref nec) This is the unfermented juice obtained after pressing the grapes. Must is composed of grape juice and solid matter such as the skins, pulp, seeds, and possibly the stems of the grapes.
(Civa) Must, d'r Triwelmoscht: Juice obtained after crushing or pressing the grapes. This juice, as it comes out of pressing, can be more or less clear: the cloudiness, consisting of solid fragments (skins, pulp), settles during the settling process. By measuring the density of the must, we can determine its sugar content and therefore its potential alcohol level.
MUSTARD:
(TLFi) An annual herbaceous dicotyledonous plant (of the Brassicaceae family), with yellow flowers and several varieties.
The seed of this plant.
A condiment prepared with crushed mustard seed, diluted in verjuice, vinegar or must, with added salt, spices, herbs or fruit.
BRIVES MUSTARD:
(ref nec) Brives violet mustard is a condiment made in Brives using grape must. This mustard gets its name from its color, which comes from the grape pomace. Often served with black pudding.
Cremona mustard:
SHEEP:
(ref nec) "Sheep" is the generic term designating a herbivorous and ruminant mammal consumed for its meat, also giving milk used for the manufacture of famous cheeses (roquefort, etorki, brebiou, feta), but also wool and leather.
CHAROLAIS SHEEP:
(ref nec) The Charolais sheep is a free-range or semi-free-range breed. It is raised either as a purebred, where its maternal qualities, prolificacy, and milk production are highly valued, or through crossbreeding with numerous meat, hardy, or dairy breeds, as its early maturity and good conformation allow for the production of heavy lambs without excessive fat.
ÎLE-DE-FRANCE SHEEP:
(ref nec) The Île-de-France breed is the result of judicious crossbreeding between Dishley sheep, an English meat breed, and the Rambouillet Merino, primarily selected for its wool. A heavy and early-maturing breed, suitable for both meat and wool production, the Île-de-France produces heavy lambs without excessive fat.
Vendée Sheep:
(ref nec) The Vendée sheep demonstrates hardiness through its adaptation to a climate combining harsh summers with very wet periods. The breed combines the two types of traits often sought in a single sire: on the one hand, female traits (prolificacy, milk production, maternal instinct) and on the other hand, meat qualities (growth potential, conformation).
MOUTOUNESSO:
(IPCF) Lamb meat stretched during the drying period to facilitate its dehydration.
MOUVETTE:
(Couade Cassotte, coussotte): (cnrtl) A round or oval wooden spoon of varying size used for cooking.
A container consisting of a long tubular handle fitted with a kind of bowl and sometimes called a water ladle, used for drawing water.
AVERAGE:
(Meat Dictionary, BPI) State of fatness of a beef carcass defined as follows: the muscles, with the exception of the thigh and shoulder, are almost everywhere covered with fat.
MUCILAGE:
(CNRTL) A substance particularly widespread in marshmallow roots and flax seeds, lichens, and algae, which swells upon contact with water without dissolving, forming a viscous material, similar to gum, and whose thickening properties make it useful in medicine.
Notably for chocolate: a gelatinous substance contained in the pod, the fruit of the cacao tree, mucilage is rich in sugar and protects the seeds, which are cocoa beans.
(CNRTL) A viscous liquid formed by dissolving a gum of vegetable origin in water and used in the manufacture of various thickening or adhesive products.
(CNRTL) A viscous material of animal origin.
MUCRONE
(ref nec) Which ends in a small straight and stiff point, for example the case of mucronate teeth of vine leaves.
MUID:
(ref nec) Traditional measure, varying by region (685 liters in the Hérault). They are also called demi-muids.
MULARD:
(CNRTL) Hybrid of common duck and muskox.
MULL:
(ref nec) The English term "mull" refers to a cocktail to share made with mulled beer or wine, to which sugar, spices and beaten eggs are added.
RIPE:
(M. Ribereau Gayon) A wine is said to be ripe when it is made from grapes that have reached an optimal level of maturity.
MUREX:
(CNRTL) Univalve gastropod mollusc with a shell bristling with points, living in warm or temperate seas, from which the ancients extracted purple dye.
RIPENING STATION:
(CNRTL) Warehouse where fruits picked and transported beforehand, especially bananas, are brought to full maturity.
MURSON DE LA MURE:
(IPCF) Sausage to be cooked, made in the region of La Mure, in Isère, based on pieces cut with a knife and flavored with salted caraway seeds and preserved in brine.
NUTMEG:
(CNRTL) Fruit of the nutmeg tree, resembling a fleshy, yellowish capsule, the size of a peach, marked with a longitudinal groove and opening into two valves.
(CNRTL) Aromatic seed of the nutmeg fruit, the size of a very small walnut, ovoid, slightly wrinkled, brown in color and mottled internally, used as a spice.
Important note: nutmeg must be used in very small quantities, as ingesting a single nutmeg in powder form is enough to kill an adult human.
MUSCADELLE:
(ref nec) Grape variety from Bordeaux.
MUSCADET:
Grape variety of the wine of the same name, also known as Melon de Bourgogne.
Muscovado:
(ref nec) Muscovado sugar is a whole, unrefined cane sugar from the Philippines and Mauritius. It is dark brown in color with a high molasses content, giving it a pronounced flavor. It has a two-part texture with both large and small pieces.
MUSELET
(ref nec) Metal band covering the corks of most sparkling wines such as Crémant d'Alsace.
MUSELUSE:
(ref nec) Automatic or semi-automatic machine for twisting the wire cages that secure the corks to champagne bottles.
MUTAGE
(ref nec) aims to preserve some of the sugars in the must by stopping alcoholic fermentation through the addition of neutral alcohol. Example: Naturally Sweet Wines.
MUTTON CHOPS:
(ref nec) Grilled meat for one person. Composed of two pieces, it is cut from the lamb fillet and held together with a skewer during cooking.
One piece is approximately 3 cm thick, forming a double rib, cut from the saddle.
MYRTLE:
(CNRTL) Myrtle is characteristic of the Corsican maquis. It holds great cultural importance in Corsica, where the berries and leaves are used to make liqueurs and as a condiment.
In the 1st century AD, Pliny the Elder noted that for the "ancients," myrtle served as a substitute for pepper in cooking. The myrtle berry contains an abundance of essential oil and can be used in many ways.
BLUEBERRY:
(ref nec) The blueberry (from the Latin *myrtillus*, from *myrtus*, meaning "myrtle") is a small wild shrub, the blueberry bush (family Ericaceae – botanical name: *Vaccinium myrtillus *), native to North America, growing to a height of 20 to 50 centimeters in the undergrowth and heathland where atmospheric humidity is high. The blueberry bush prefers open woodlands on acidic soil with rich humus, and peat bogs that are drying out. It is a good accompaniment to game. It is often used in jams or pies.
