Glossary M

The food glossary +++ Popular Articles: 'Meat', 'Milk', 'Mexico'

Mustasa is a Filipino term for mustard greens

- Mousseline sauce : Mousseline sauce refers to bechamel or hollandaise sauce sauce to which whipped cream or beaten egg whites have been added or mixed in just before it is served.

Magret de canard refers to a filleted breast of duck for grilling, frying or cutting into aiguillettes.

Mayonnaise chantilly refers to a mayonnaise made with lemon juice rather than vinegar, bechamel or hollandaise sauce with whipped cream then served cold.

Morangos com chantilly a Portuguese term for strawberries with whipped cream

’Mpepata di cozze refers to one of the specialty dishes of Campania (Naples), Italy made of mussels cooked in their juice with lemon, parsley and black pepper.

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