A guide to modern cookery

_Madeleine-mould_, a mould in the shape of a narrow scallop-shell. _Manied_ (said of butter), see No. 151. _Marinade_, see No. 168. _Meringue_, see No. 2382. _Meringued_ = coated with meringue. _Mirepoix_, see No. 228. _Mise-en-place_, a general name given to those elementary preparations which are constantly resorted to during the various stages of most culinary operations. _Morue_, Newfoundland or Iceland salt-cod. _Mousses_, a class of light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets, moulded in large moulds in sufficient quantities for several people. _Mousselines_, same as above, but moulded in small quantities at a time, enough for one person. _Mousserons_, a kind of mushroom. _Nappe Stage_, see _Stages in the Cooking of Sugar_, below. _Orgeat_, a beverage made from syrup and almonds. _Oxalis_, a Mexican vegetable, allied to sorrel, of which the roots principally are eaten. _Paillettes au Parmesan_, see No. 2322. _Palmettes_, palm-shaped pieces of puff-paste, used in decorating. _Panés à l’Anglaise_, treated à l’Anglaise, see _Anglaise_. _Pannequets_, see No. 2403. _Papillote_, see No. 1259. _Pâte à Choux_, see No. 2373. _Paupiette_, a strip of chicken, of fish fillet, or other meat, garnished with forcemeat, rolled to resemble a scroll and cooked. _Paysanne-fashion_, see _Cut_. _Pluches_, the shreds of chervil, used for soups. _Poële_, _Poëling_, see No. 250. _Poêle_ (_A la_), see No. 395. _Pralin_, see No. 2352. _Pralined_, having been treated with Pralin, q.v. _Printanier_ (Eng. Vernal), a name given to a garnish of early-season vegetables, cut to various shapes. _Profiterolles_, see No. 218. _Râble_, the back of a hare. _Ravioli_, see No. 2296. _Ribbon Stage_, see No. 2376. _Rissole_, to fry brown. _Salpicon_, a compound of various products, cut into dice, and, generally, cohered with sauce or forcemeat. _Sauté_, _Sautéd_, a process of cooking described under No. 251. _Sauté_, a qualifying term applied to dishes treated in the way described under No. 251. _Savarin-mould_, an even, crown-shaped mould. _Small-Ball Stage_, see _Stages in the Cooking of Sugar_, below. _Small-Crack Stage_, see _Stages in the Cooking of Sugar_, below. _Small-Thread Stage_, see _Stages in the Cooking of Sugar_, below. _Soufflé_, name given to