| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Hello All,
I need some help, not for a recipe, but for translation...
Does someone know how to translate "Gelee au Madere"?
Gelee = Jelly (not gelatin), but is jelly the right word?
Madere = Madeira (Madeira wine)
Many thanks in advance... the gift by return will be a new recipe
in Cooks!
Patricia
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2312.1 | wine jelly - like grape jelly | FORTSC::WILDE | Ask yourself..am I a happy cow? | Wed Mar 21 1990 20:03 | 17 |
> Does someone know how to translate "Gelee au Madere"?
> Gelee = Jelly (not gelatin), but is jelly the right word?
> Madere = Madeira (Madeira wine)
Patricia,
it sounds as if you have a wine jelly. These are made with sugar,
wine, lemon (sometimes), and pectin. They are used as a sweet
garnish for cold game meats, roast anything (well, almost) or even
on crumpets or muffins. It is of the jam/jelly family as opposed
to the gelatin family. Although, when you get into the wine
jellies, the distinction can blur somewhat - when people talk
about "a jelly" they are often talking about a geletin-thickened
product much like that old American favorite JELLO.
Now, cough up that recipe....8^}
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| 2312.2 | CALLME::MR_TOPAZ | Fri Mar 23 1990 08:05 | 8 | ||
re .0:
Bonjour Patricia --
Unfortunately, there is no American word that corresponds to the
French 'gelee'; the closest word would be 'aspic'.
--Don
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