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A clear soup, usually served cold.
- ‘Cold madrilene can be an excellent food on a hot day, and some cooks also prepare jellied madrilene, which may included suspended inclusions like finely chopped vegetables.’
- ‘Chilled madrilene can be used as a base for tomato gazpacho, or poured over ice in cocktail glasses.’
From French (consommé à la) madrilène, literally soup in the Madrid style.
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