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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.

A Law Dictionary, Adapted to the Constitution and Laws of the United States. By John Bouvier. Published 1856.
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Add the coconut or hazelnuts, the clementine zest, the carrots and the cardamom seeds or mixed spice.
All we needed was for Jamie to put on his best Mockney voice and launch into a chorus of: "Oh, mi darlin' clementines."
2 Drain the cherries, and thinly slice the glace clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
To make the clementine jelly, put the water, sugar and clementine juice into a small saucepan.
Disney Gardens Spanish Clementines are available in mesh bags in a variety of weights from 2 pounds to 4 pounds.
hours Cool to room temperature Remove Clementines and cut into 1/4-inch
JUST cut out the vouchers below and take them to Morrisons TODAY only for your free coffee and clementines. Subject to availability while stocks last.
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
The decision by the US Administration is contained in 39 pages of detailed rules - drafted by US Animal and Plant Health Inspection Service (APHIS) - outlining the conditions for resuming exports of Spanish clementines into the US.
For the puddings: One 500g panettone Six medium free-range eggs, lightly beaten 100g unrefined golden caster sugar Two vanilla pods, split and de-seeded 1 tsp cassia (sweet cinnamon) 1 tsp ground ginger The grated zest of one clementine 400ml whole milk 200ml double cream A splash of golden rum or Cognac (optional) For the clementine sauce: Four clementines 125g unrefined golden caster sugar One cinnamon stick Two star anise Six cloves Eight black peppercorns A splash of lemon juice Water Extras: Six ramekins, about 8cm in diameter A little butter for greasing A suitable baking tray with high sides A teatowel Firstly, let's make the confit sauce: Slice the clementines, skin and all, very thinly.
sensation INGREDIENTS: (Serves 10-12) For the topping: 125g caster sugar; 8 clementines For the cake: 285g unsalted butter; 285g light brown muscovado sugar; 5 large eggs, beaten; 285g self-raising flour 11/2tsp ground cardamom; 1tsp fine sea salt For the glaze: (optional) 4tbsp apricot jam; 1tbsp water METHOD: 1.
INGREDIENTS (Serves 4) 600g raw mixed-colour baby beets, ideally with leaves 4 clementines 1/2 a bunch of fresh tarragon 100g crumbly goat's cheese 40g shelled unsalted walnut halves Salt and pepper METHOD 1.