maigre

Merimee says of George Sand that he has known her "maigre comme un clou et noire comme une taupe."

For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel sauce (No. 3).

It can be bouillon maigre, instead of bouillon gras—just water and vegetables, without any meat.

The last four dishes may be made maigre by substituting melted butter or oyster sauce for white sauce.

This was a name given him by the pope for an admirable soupe maigre which he invented for Lent.