"madrilène" meaning in English

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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
          "word": "madrilene"
        }
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      "examples": [
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1959, Mildred O. Knopf, “Appetizers”, in Cook, My Darling Daughter, New York, N.Y.: Alfred A. Knopf, →LCCN, page 12:",
          "text": "Instead of madrilène any homemade broth may be used, using in conjunction plain gelatin in the usual way.",
          "type": "quote"
        },
        {
          "ref": "1963, Mimi Sheraton, The Seducer’s Cookbook, New York, N.Y.: Random House, →LCCN, page 164:",
          "text": "Spoon a thin layer of madrilène into each of two round or oval ramekins and arrange 2 tarragon sprays attractively over this layer.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "Consommés and madrilènes are generally a bit disappointing.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "If not adding optional decoration, simply spoon all of madrilène over pâté and chill until set.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative spelling of madrilene."
      ],
      "id": "en-madrilène-en-noun-JpfWSmBr",
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  "word": "madrilène"
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  "lang_code": "en",
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      "examples": [
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1959, Mildred O. Knopf, “Appetizers”, in Cook, My Darling Daughter, New York, N.Y.: Alfred A. Knopf, →LCCN, page 12:",
          "text": "Instead of madrilène any homemade broth may be used, using in conjunction plain gelatin in the usual way.",
          "type": "quote"
        },
        {
          "ref": "1963, Mimi Sheraton, The Seducer’s Cookbook, New York, N.Y.: Random House, →LCCN, page 164:",
          "text": "Spoon a thin layer of madrilène into each of two round or oval ramekins and arrange 2 tarragon sprays attractively over this layer.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "Consommés and madrilènes are generally a bit disappointing.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "If not adding optional decoration, simply spoon all of madrilène over pâté and chill until set.",
          "type": "quote"
        }
      ],
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        "Alternative spelling of madrilene."
      ],
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