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CLEMENTINES, eccl. law. The name usually given to the collection of decretals or constitutions of Pope Clement V., which was made by order of John XXII. his successor, who published it in 1317. The death of Clement V., which happened in 1314, prevented him from publishing this collection, which is properly a compilation, as well of the epistles and constitutions of this pope, as of the decrees of the council of Vienna, over which he presided. The Clementines are divided in five books, in which the matter is distributed nearly upon the same plan as the Decretals of Gregory IX. Vide La Bibliotheque des auteurs ecclesiastiques, par Dupin.

References in periodicals archive ?
Clementine is programmed to be a prostitute, and her day-to-day existence feels very tragic especially since she seems so idealistic.
Add the coconut or hazelnuts, the clementine zest, the carrots and the cardamom seeds or mixed spice.
2 Drain the cherries, and thinly slice the glace clementines.
Peel the remaining three clementines, slice into fine rounds and arrange on your plates.
To make the clementine jelly, put the water, sugar and clementine juice into a small saucepan.
Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.
To make the sauce heat marmalade and clementine juice together and simmer until it gains some body, strain into a clean jug, serve with the mousse and segments of clementines
Another working group of Spanish and American officials is scheduled to gather the week after the Washington meeting, most likely in the Spanish city of Valencia, the region where most of the clementines affected by the ban are grown.
Juice two clementines into a saucepan, then cut their peel into strips and add that in, too.
INGREDIENTS 3-4 clementines, thinly sliced (peel on), ends removed and retained for the glaze 230g unsalted butter, at room temperature 115g golden caster sugar 115g light brown sugar 3 large eggs Zest of 3 clementines (the juice and flesh will be used to make the glaze) 350g self-raising flour Pinch of ground cloves 115g Greek yoghurt For the glaze: Juice and flesh of the zested clementines Ends of sliced clementines 200g granulated sugar 100ml water For the Greek yoghurt icing: 100g unsalted butter, at room temperature 400g icing sugar, sifted 80g Greek yoghurt METHOD PREHEAT the oven to 180degC/160degC fan/gas mark 4.