Marrons

See Chestnut Sauce.

Marrow

Beef marrow in slices added at last to brown sauce.

Matelote

See Matelote.

Matrimony Sauce

For dumplings; brown sugar, vinegar, water, butter and flour boiled, thicker than syrup.

Mayonnaise

Cold, yellow, salad sauce. (See Mayonnaise).

Medicis

Sweet; chocolate-flavored Bavaroise made thinner with cream; cold.

Milanaise, Wnite

Cream sauce with grated Parmesan.

Milanaise, Brown

Brown sauce with mustard.

Mint

Cold; fine-cut mint, vinegar, water, sugar.

Mirabeau

White garlic sauce; boiled garlic passed through a seive, mixed in butter sauce and glaze.

Mirepoix

See Mirepoix.

Morels Sauce

Brown, like mushroom sauce. (See Morels).

Moules

Mussel sauce.

Mushroom

Brown; mushrooms stewed in butter, espagnole and tomato sauce added, and wine, lemon juice and parsley.

Mushroom Puree

White, mushrooms chopped, stewed in butter, passed through a seive.

Mousquetaire

Cold; mustard, oil, tarragon vinegar, shallot, salt, cayenne.

Moutarde

Mustard sauce.

Mussel

Boiled mussels in Hollandaise; like oyster sauce.

Mustard Sauce

Mustard mixed in butter sauce; for broiled fish.

Nantaise

Cold, light green; pounded lobster mixed with ravigote sauce.

Naples

For fish; cream sauce containing shrimp, anchovy, shallots, capers, flavor of garlic, lemon juice, cayenne, mace.

Napolitaine

Brown; espagnole with currant jelly, port wine and sultana raisins.

Neapolitan

Brown; espagnole, currant jelly, port wine, horseradish, ham and Harvey sauce.

Niceoise

Cold; yellow with green, like remoulade. Made with hard-boiled yolks, raw yolks, mustard, oil, vinegar, chives, parsley.

Nonpariel

Yellow, for fish; Hollandaise mixed with lobster-butter, red lobster, mushrooms, hard-boiled whites, and truffles.

Normande

Yellow, creamy; fish broth and oyster liquor thickened with roux and yolks. (See Matelote Nonnande).

Onion

Four varieties; onions in brown or white sauce; onion purees white or brown.

Orange

For ducks; brown sauce with orange juice and shredded peel. (See Bigarade).

Orange, Sweet

Yellow custard with starch or flour, orange juice and rind, and curacao.

Oude Sauce

For cold meats; lightly fried onions in butter, tomato sauce, chillies, piece of dried haddock in shreds, lemon juice and water, stewed together, used cold.

Oyster

Sauce poulette with oysters.

Oyster Crab

Sauce poulette made of fish broth, oyster crabs added.

Parisian

Maitre d'hotel butter with shallots and beef extract added.