French Menu Companion: Dictionary of French Food, Wine and Cheese by T Willilam Walker

Author:T Willilam Walker [Walker, T Willilam]
Language: eng
Format: epub
Published: 2015-04-23T18:30:00+00:00

mode style

à la mode de in the style of

boeuf mode beef braised with carrots, onions and red wine

moelle marrow

sauce à la moelle marrow sauce [typically: made with red wine, shallots, beef marrow, lemon juice, thyme and bay leaf]

moelleux velvety [can be said of white wine that is between sweet and dry]

Moelleux du Revard cheese [cow’s milk; washed rind; soft cheese wrapped in a pine bark “belt” which imparts its flavor; aged five weeks; Savoie, Rhône-Alpes]

mogette/ mojette smooth, fine dry white bean [Vendée, Poitou]

moisissure mold or fungus on ripening cheese

mojettes white beans [cooked or in a salad]

moka mocha [Arabian coffee from the Red Sea coast; powerful, very aromatic, somewhat bitter or musky; served very strong and sweet in small cups]

moka café mocha coffee

moka gâteau small sponge cake with layers of coffee butter or chocolate

moléculaire/ gastronomie moléculaire culinary achievements based on a scientific study of the chemical and physical properties and processes involved in cooking [there is a reliance on non-traditional tools and utensils such as liquid nitrogen, syringes and tabletop distilleries, as well as food substances such as carrageenan and xanthan; often resulting in unorthodox concoctions such as faux caviar, transparent ravioli and liquid pea spheres; also called gastronomie moléulaire et physique]

mollet soft

oeuf mollet soft-boiled egg

oeuf poché mollet runny poached egg

pain mollet milk bread; soft white bread roll

molva ling [marine fish]

mombin tropical fruit [yellow or red; sweet orange-like flavor]

Monbazillac AOC sweet white wines from the Dordogne region of south west France [typically straw yellow, darkening with age; sweet, soft wines; can be powerful with full-bodied bouquet; drinkable when young (four to five years), but acquiring finesse and may have rich notes of honey, acacia flowers and peaches with hints of plums and candied citrus with age; successful vintages can age for 20 to 30 years; primarily from sémillon blanc, sauvignon blanc and muscadelle blanc grapes]

mondé hulled; ball-shaped

monégasque/ à la monégasque Monaco-style

courgettes à la monégasque zucchini/ courgettes first boiled, then sliced lengthwise and browned in butter

tomates à la monégasque tomatoes stuffed with tuna

Monsieur fromage cheese [cow’s milk; bloomy rind; soft cheese of medium intensity; Normandie]

Mont Blanc chestnut purée with whipped cream on top

Mont de Lacaune chèvre-vache goat/ cow cheese [goat’s milk and cow’s milk mixed; aged six months; pressed cheese; melts in the mouth; Tarn, Midi-Pyrénées]

Mont des Cats cheese [cow’s milk; wine washed with salt brine containing a natural orange colorant (roucou); floral aroma; pressed, un-cooked cheese; smooth and supple with mild flavors of milk and hay; Nord-Pas-de-Calais]

Mont d'Or AOC cheese [raw cow’s milk; washed rind; soft, flowing cheese bound by a strip of spruce wood and sold in a spruce-wood box; Haut-Doubs, Franche-Comté]

Mont d'Or du lyonnais cow/ goat artisanal cheese [primarily cow’s milk, but some from goat’s milk can be found in Vieux-Lyon; natural rind; soft cheese; Rhône, Rhône-Alpes]

montagne mountain

fromage de montagne artisanal sheep’s milk cheese from the Pyrénées

jambon de montagne cured ham

Montagne-saint-émilion AOC red wines from the Gironde area of Bordeaux [typically complex, supple and well-rounded, slightly spicy with good tannic structure and complexity; 75% from merlot grapes, with the

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