Vegetable macédoine

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
for macédoine
for glazing
for sauce (optional)
for cold macédoine
Instructions (15)
  1. Cook the vegetables separately in salted boiling water.
  2. Drain the vegetables.
  3. Toss the drained vegetables in a little butter and a morsel of sugar till nicely glazed.
  4. Pile the glazed vegetables in a shape and put in the centre of the dish as a garnish to cutlets, etc.
  5. Alternatively, when parboiled, mix the vegetables with just enough rather thick sauce (white or brown, according to the use you wish to make of them) to make them adhere.
  6. Toss the vegetables in the sauce over the fire till quite hot, and serve them as before.
  7. A macédoine should contain four different kinds of vegetables, and frequently does consist of many more.
  8. French beans, flageolets, haricots, turnips, asparagus points, peas, celeriac, broccoli, cauliflower, etc., can all be used.
  9. Ensure the colours of the vegetables are nicely assorted.
  10. Root vegetables, such as carrots or turnips, etc., should be either cut into dice, slices, or small olive shapes.
  11. Cauliflower should be broken up into tiny sprays.
Cold preparation
  1. Prepare the vegetables exactly as above.
  2. Leave the prepared vegetables till cold.
  3. Mix the cold vegetables with just liquid aspic, or any mayonnaise aspic to taste.
  4. Either mould the mixture or serve it piled up rockily in the centre of a dish.
Original Text · last edited 4 days ago
Vegetable macédoine.—This is a very favourite French garnish, and is used both hot and cold. The vegetables are cooked separately in salted boiling water, then drained, and tossed in a little butter and a morsel of sugar till nicely glazed, when they are piled up in a shape, and put in the centre of the dish as a garnish to cutlets, etc. Another way is when parboiled, to mix them with just enough rather thick sauce (white or brown, according to the use you wish to make of them) to make them adhere and toss them over the fire in this till quite hot, and serve them as before. A macédoine should contain four different kinds of vegetables, and frequently does consist of many more. French beans, flageolets, haricots, turnips, asparagus points, peas, celeriac, broccoli, cauliflower, etc., can all be used, and the colours should be nicely assorted. Root vegetables, such as carrots or turnips, etc., should be either cut into dice, slices, or small olive shapes, whilst the cauliflower is broken up into tiny sprays. — cold.—Prepare the vegetables exactly as above, and leave them till cold, then mix them with just liquid aspic, or any mayonnaise aspic to taste, and either mould them or serve them piled up rockily in the centre of a dish. There is another garnish of this sort known as the Jardinière, and it is often difficult to distinguish between the two, as many cooks seem to use the two words inter- changeably; but I believe, strictly speaking, this vegetable garnish is called a macédoine, when moulded or heaped up altogether, whilst if the different veget- ables are served round the dish to be garnished, in separate little heaps, each kind by itself, it is known as a Jardinière.
Notes
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