madrilène

plural madrilènes

1. alternativecountableuncountableAlternative spelling of madrilene.

   Consommés and madrilènes are generally a bit disappointing.

   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

   5 more examples

   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.

   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

   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.

   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

   Instead of madrilène any homemade broth may be used, using in conjunction plain gelatin in the usual way.

   1959, Mildred O. Knopf, “Appetizers”, in Cook, My Darling Daughter, New York, N.Y.: Alfred A. Knopf, →LCCN, page 12

   Spoon a thin layer of madrilène into each of two round or oval ramekins and arrange 2 tarragon sprays attractively over this layer.

   1963, Mimi Sheraton, The Seducer’s Cookbook, New York, N.Y.: Random House, →LCCN, page 164

   If not adding optional decoration, simply spoon all of madrilène over pâté and chill until set.

   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