Michael Angelo's Pudding

Curd of milk turned with rennet, with fruits, boiled like a plum pudding. Made of 2 1/2 lbs. firm drained curd, 10 eggs, 1 lb. raisins, 1/4 lb. each preserved greengage, apricot and cherries, 6 oz. each sugar and bread-crumbs, 3 oz. citron, 1 glass each brandy and rum, mixed well, in cloth or mould, boiled or steamed 5 hours; brandy sauce.

Mignon, Filet

Minion or small fillet. Sometimes in the menu it means a small tenderloin beefsteak. If of fowl it signifies the smaller of the two natural divisions of the meat of the breast.

Mignonette

One of the perplexing terms in cookery directions, as it is confounded with a plant of that name. It means pepper broken or coarsely ground, so that it can be strained out of the sauces again and not remain as powdered pepper would.

Milanaise Garnish

Strips of macaroni, ham, chicken, truffles, in white sauce with grated Parmesan. Dishes finished with this garnish are a la Milanaise.

Milt

The soft roe of fish.

Mincemeat

Good quality is made of 3 lbs. boiled beef, 3 lbs. suet, 4 lbs. apples, 4 lbs. raisins, 2 lbs. currants, 1 lb. citron, 1/4 lb. each lemon and orange peel, juice of 4 oranges and 4 lemons, 4 lbs. sugar, 2 nutmegs, 1 teaspoon each ground allspice, cloves, cinnamon, mace, pepper, 2 tablespoons salt; ingredients chopped fine; cider enough to moisten.

Lemon Mincemeat

Two lemons, 4 sharp apples, 1/2 lb. suet, 1 lb. currants, 1/2 lb. sugar, 2 oz. each candied lemon peel and citron, 1/2 nutmeg, pinch of mace; the lemons to be pared and rind boiled, then minced; juice added to the other ingredients; no meat; stand a week before using; brandy if desired.

Mirepoix (Fr)

A brown broth or unthickened gravy made to braise meats in to give them a high flavor; made of veal, bacon, ham, onions, carrots, aromatics, wine, broth, butter, salt, pepper. The meats, etc., cut and fried brown in the butter, wine and broth added, simmered; liquor strained off is the mirepoix.

Mirlitons (Fr)

Tartlets in patty pans with a pastry bottom crust and filled with very rich custard; much the same as maids of honor.

Mirlitons Aux Fleurs D'Oranger

Little patties of puff paste filled with a mixture of butter, sugar and eggs worked up together, powdered macaroons added to make a paste of it, candid orange flowers for flavor.

Mirlitons De Rouen

Little puff paste patties filled with egg, thick cream and sugar in equal parts, beaten and flavored, sugar sifted plentifully on top as they are put in the oven.

Miroton (Fr)

Dish of sliced fish, meat or fruit.

Miroton De Homard

Slices of lobster meat dipped in salad sauce and served on salad.

Miroton De Bceuf

Slices of cooked beef in a dish with savory sauce, covered with bread crumbs and baked.

Miroton De Pommes

Apples cut in ring slices built up in dome form in a baking dish, inside filled with apple and peach marmalade, baked till done, sugar sifted over, served in the same dish with folded napkin around it or paper frill.