White Macedoine of Vegetables

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Vegetables
Seasoning and Sauce
Instructions (6)
  1. Prepare some carrots and turnips in fancy shapes of small size.
  2. Let each sort be separately boiled down to a glaze in a little broth, with the addition of a little sugar and salt, and a very small piece of butter.
  3. When done, put the whole together in a small sauta-pan.
  4. To these add a cucumber cut up and prepared for the purpose in scollops, a spoonful of boiled green peas, a spoonful of French beans cut in the shape of diamonds, a spoonful of asparagus heads boiled green, and also some very small flowerets of boiled cauliflower.
  5. Add a gravy-spoonful of Allemande, Béchamel, or Suprême sauce, a little nutmeg and sugar.
  6. Shake the whole lightly together over the stove-fire, and use this garnish for the entrée intended.
Original Text
WHITE MACEDOINE OF VEGETABLES. PREPARE some carrots and turnips in fancy shapes of small size, let each sort be separately boiled down to a glaze in a little broth, with the addition of a little sugar and salt, and a very small piece of butter; when done, put the whole together in a small sauta-pan; to these add a cucumber cut up and prepared for the purpose in scollops, a spoonful of boiled green peas, a spoonful of French beans cut in the shape of diamonds, a spoonful of asparagus heads boiled green, and also some very small flowerets of boiled cauliflower; add a gravy-spoonful of Allemande, Béchamel, or Suprême sauce, a little nutmeg and sugar; shake the whole lightly together over the stove-fire, and use this garnish for the entrée intended.
Notes
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