587. NOIX OF VEAL, A LA MACEDOINE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

main

noix of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

garnish

Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds ↝ Carrots, raw [Vegetables and Vegetable Products]
Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds ↝ Turnips, raw [Vegetables and Vegetable Products]
Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds ↝ Peas, green, raw [Vegetables and Vegetable Products]
Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds ↝ Asparagus, raw [Vegetables and Vegetable Products]
Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds ↝ Cauliflower, raw [Vegetables and Vegetable Products]
good Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
the glaze produced from the small carrots and turnips ↝ Carrots, glazed, cooked [Carrots]
small artichoke-bottoms ↝ Artichoke [Other vegetables and combinations]
green-peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
small carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (1)

Prepare the noix of veal as in the foregoing cases, dish it up, garnish it with a Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds, tossed in some good Allemande sauce, with a pinch of sugar, and the glaze produced from the small carrots and turnips; place round these a border of small artichoke-bottoms, filled alternately with green-peas, small carrots, and turnips; glaze the larded part of the noix, and send to table.

Original Text

587. NOIX OF VEAL, A LA MACEDOINE.
PREPARE the noix of veal as in the foregoing cases, dish it up, garnish it with a Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds, tossed in some good Allemande sauce, with a pinch of sugar, and the glaze produced from the small carrots and turnips; place round these a border of small artichoke-bottoms, filled alternately with green-peas, small carrots, and turnips; glaze the larded part of the noix, and send to table.

Notes

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