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 (8)

For macédoine de légumes

Equal portions of separately boiled carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celeriac ↝ Celeriac, raw [Vegetables and Vegetable Products]
a few peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
asparagus points ↝ Asparagus, raw [Vegetables and Vegetable Products]
green haricot beans (ﬂageolets) ↝ Green beans, raw [String beans]
sauce blonde

Instructions (4)

Prepare the vegetables: separately boil carrot, French beans, turnip, and celeriac. Cut them neatly into small dice.
Add peas, asparagus points, and green haricot beans (flageolets) to the diced vegetables.
Gently heat the mixture in sauce blonde.
Be careful not to mash the vegetables; do not overcook them.

Original Text

For soubise brune do not blanch the onions, slice them up and fry very gently till well coloured, add brown instead of white sauce, and ﬁnish as in the foregoing case.
Equal portions of separately boiled carrot, French beans, turnip, and celeriac, neatly cut into small dice, with a few peas, asparagus points, and green haricot beans (ﬂageolets), when gently heated in sauce blonde , form that charming assistance to a dish of grilled cutlets, or any plain entrée, called macédoine de légumes. Be careful not to mash the vegetables, so do not overwil them in the ﬁrst instance. Any four of these vegetables are enough for a macédoine.

Notes

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