SC - Re: SC - Consommé (was Marmite)
CBlackwill at aol.com
CBlackwill at aol.com
Tue May 30 23:06:05 PDT 2000
In a message dated 5/30/00 10:18:52 PM Pacific Daylight Time,
piglet006 at globalfreeway.com.au writes:
> which then led me to this term (of which, unlike consommé, I had not
> previously heard)
>
> Madrilène: [MAD-ruh-lehn, mad-rih-LAYN]
> 1. A CONSOMMÉ flavored with fresh tomato juice. Madrilène may be served hot
> or cold; in the latter instance it's usually jellied. A lemon slice or
wedge
> is the traditional accompaniment.
Aspic a'la Madrilene (that is, madrilene which has been further reduced, and
sometimes mixed with gelatin) makes a wonderful base for a molded seafood
salad, and is very nice when layered and set over a whole side of smoked or
poached salmon (which you can decorate with radish slices to look like scales
prior to glazing with the aspic) When you place this dish on a buffet table,
you should have one or two extras in the kitchen for back-up...:)
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
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