FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MADRILENE, A LA MADRILENE
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a jellied consomme.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a soft fatty substance in the cavities of bones. The bones are cooked and the marrow is eaten out of the bone or used in fillings, soups, and sauces. For the British, vegetable marrow is a white-fleshed green-skinned gourd, which is eaten as a vegetable.
