FOOD GLOSSARY - Lorenzo Dressing to Mandelbrot

LORENZO DRESSING:  French dressing with chili sauce and usually watercress in it.

LOVAGE:  Herb with celery-like characteristics. Stalks may be eaten as celery. Roots yield an oil used to flavor tobaccos and perfumes. Seeds and leaves are used to season meats, salads.

LOX:  Smoked salmon.

LUTFISK:  A variety of cured dried fish used almost exclusively by Scandinavians. It has to be soaked for several days in lye water, after which it is placed in fresh water to prepare it for cooking.

LYONNAISE:  Prepared with finely sliced fried onions; said especially of potatoes sauteed with onions.

MACADAMIA NUTS:  Rich, crunchy Hawaiian nuts that look something like filberts when shelled and roasted; a popular cocktail tidbit.

MACARONI AND SPAGHETTI:  The term (macaroni) is used to group all of the Italian pasta. Macaroni products are dried and shaped doughs made by adding water with or without salt to semolina, farina, wheat flour, or a blend of these products. Plain macaroni products include many varieties of which the most popular are spaghetti, macaroni, elbows (a short cut of macaroni), alphabets. rings, and sea shells.

Egg macaroni products contain a government-specified amount of whole egg or egg yolks. They include egg noodles (also called "noodles") and egg vermicelli. Marco Polo is supposed to have brought the first macaroni products to Italy from China. In the 18th century (in pre-revolutionary days) the term "macaroni" was used to describe an English dandy (a foppish young man) who affected foreign mannerisms and fashions - hence Yankee Doodle "stuck a feather in his hat and called it macaroni." Etymologists say that originally this ditty ran "called him (himself) macaroni."

MACAROONS:  Small sweet cookies made chiefly with egg whites, sugar, and crushed almonds or shredded coconut.

MACÉDOINE (French):  A mixture usually of fruits or vegetables, cut into small, uniform pieces.

MADELEINES:  Little French cakes baked in special molds.

MADRILÈNE:  Clear soup with tomato, served hot or jellied.

MAÎTRE D'HÔTEL (French):  The head of catering or restaurant food service. Usually he's called "the Mayter d." In foods, the term usually implies the use of finely chopped parsley as in "maître d'hôtel sauce," which is parsley butter. That is a well seasoned mixture of creamed butter, minced parsley, and lemon juice. It is served on broiled meats, broiled or "boiled" fish, and on some vegetables.

MANDELBROT:  An almond-flavored cooky dough baked in a long roll, then cut into thin slices, which are browned in the oven; old-time Jewish cooky.