Macédoine de Légumes

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the macédoine

macédoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

For heating the macédoine

a really good poulette sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
or béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Optional sauce for browning

espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
or a nice plain brown gravy thickened ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

For serving as a salad

a few drops of tarragon vinegar
cream as cold as possible ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
or an ordinary dressing of oil and vinegar ↝ Oil, safflower [Fats and Oils]
or an ordinary dressing of oil and vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (4)

The macédoine, after the treatment described, must be gently heated in a really good poulette, or béchamel sauce.
If required brown the sauce may be espagnole, or a nice plain brown gravy thickened.
For serving as a salade cuite, put the macédoine in a dish or bowl with ice round it.
Sprinkle the macédoine with a few drops of tarragon vinegar, and moisten it with cream as cold as possible, or an ordinary dressing of oil and vinegar.

Original Text

MACÉDOINE DE LÉGUMES is effective as a central garnish for cutlets, in winter especially. The macédoine, after the treat-ment described, must be gently heated in a really good poulette, or béchamel sauce. If required brown the sauce may be espagnole, or a nice plain brown gravy thickened. These excellent French mixed vegetables make, when care-fully prepared, a most delicious salade cuite. For this they should be put in a dish or bowl with ice round it. Sprinkle the macédoine with a few drops of tarragon vinegar, and moisten it with cream as cold as possible, or an ordinary dressing of oil and vinegar.

Notes

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