Cooking Dictionary Results

M

Morel - a small, very tasty mushroom.

Mornay - white sauce with egg, cream, and cheese added.

Mousse - a molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe).

Moussaka - a traditional dish of the Balkan peninsula, and generally known as Greek. There are many variations, but all are layered casseroles of vegetables and ground meat. A good example is a combination of eggplant with tomatoes and lamb.

Mousse - a dish usually based on beaten egg whites and yolks, baked into a savory or a sweet. A mousse can be a puree of meat, poultry, fish or vegetables, served hot or cold. As a dessert it is an extra-light pudding flavored with fruit, lemon or chocolate, and served warm or cold with or without cream.

Mousseline - a sauce with whipped cream added. The name for small molds of poultry, game fish and shellfish and cream, served hot or cold.

Muddler - a thick rod used to crush and mix fruit and sugar in drinks. Also, used to free the bubbles in champagne.

Muffin - a drop batter baked in individual pans and served as a quick bread.

Mulled Wine - Wine, usually red, that is heated, but not boiled, with sugar and spices, such as cinnamon stick, ground mace and whole cloves.

Mulligatawny - English version of chicken or lamb soup served with rice. The original is Indian.

Mush - a cooked cereal made by boiling cornmeal. Best served with melting butter and a little sweet syrup.