madrilène

See also: madrilene, Madrilène, and Madrilene

English edit

Noun edit

madrilène (countable and uncountable, plural madrilènes)

Alternative spelling of madrilene.
- 1947, Lucy Corbett, Sidney Corbett, “Save It and Fix It”, in Pot Shots from a Grosse Ile Kitchen, New York, N.Y., London: Harper & Brothers, page 167:
  As this is a summer meal, we’ll start with cold consommé. There’s room for a few cans of that in any icebox. Or a madrilène, which is merely consommé stepped up with tomato juice and spices.
- 1955, Martin Lederman, “The Slim Gourmet at Lunch”, in The Slim Gourmet, New York, N.Y.: Simon and Schuster, →LCCN, book three (The Joy of Eating), page 195:
  During the reducing period, the first course can be a fruit juice or fruit salad, tomato or vegetable juice, a madrilène or other clear soup, clams or oysters, a shrimp cocktail, celery and olives, or whatever fresh fruit there is in season.
- 1959, Mildred O. Knopf, “Appetizers”, in Cook, My Darling Daughter, New York, N.Y.: Alfred A. Knopf, →LCCN, page 12:
  Instead of madrilène any homemade broth may be used, using in conjunction plain gelatin in the usual way.
- 1963, Mimi Sheraton, The Seducer’s Cookbook, New York, N.Y.: Random House, →LCCN, page 164:
  Spoon a thin layer of madrilène into each of two round or oval ramekins and arrange 2 tarragon sprays attractively over this layer.
- 1983, Roger H. L. Wilson, Nancy L. Wilson, Please Pass the Salt: A Manual for Low-Salt Eaters, Philadelphia, Pa.: George F. Stickley Company, →ISBN, page 61:
  Consommés and madrilènes are generally a bit disappointing.
- 1997, Jean Anderson, “[Appetizers & Snacks] Easy Chicken Liver Pâté”, in The American Century Cookbook: The Most Popular Recipes of the 20th Century, New York, N.Y.: C. Potter/Publishers, →ISBN, page 36, column 2:
  If not adding optional decoration, simply spoon all of madrilène over pâté and chill until set.