Vegetable macedoine. — 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, &c. 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 macedoine 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, &c., can all be used, and the
colours should be nicely assorted. Root vegetables,
such as carrots or turnips, &c., 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 Jardiniere, 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
VEGETABLES.
145
vegetable garnish is called a maa'doine, 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 J ardiniere.
Vegetable souffl'. — ^ Almost any kind of vegetable
may be made into a souffle, if boiled till quite soft,
carefully dried in a clean cloth, and then sieved ;
to half a pint (a breakfastcupful) of this puree add
two tablespoonfuls of any rich and thick sauce to
taste, the yolks of two eggs, with pepper and salt,
and at the last the whites of the eggs beaten to a
very stiff froth ; pour into one large, or several small,
paper souffle cases, and bake in a hot oven for twenty
minutes for the large case, or ten to twelve minutes
for the small ones, and serve at once. These souffles
may be vai’ied almost indefinitely by using different
flavourings ; for instance, grated Parmesan, coralline
pepper, minced parsley or chives, &c., may be all
used, or two kinds of vegetables may be mixed, making
a puree with one and stirring in the other in cubes or
sprays, according to its nature. Thus a puree of
tomatoes mixed with broken-up cauliflower, and
seasoned with coralline pepper and grated cheese,
makes a very palatable vegetable entremets.
for soup. — The question of the proportions
of vegetables to be used in soup making is one that
often perplexes novices, so we may here give the
ideal proportions observed by M. Gouffi^ and other
first-rate chefs. For each pound of meat in stock-
making allow 3^oz. each of carrots, turnips, and
large onions, 4 to .5oz. leeks, rather under ^oz. of celery,
L
146
VEGETABLES.
✪ Cresson (Watercress)
Page 73 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Vegetable macedoine. — 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, &c. 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 macedoine 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, &c., can all be used, and the colours should be nicely assorted. Root vegetables, such as carrots or turnips, &c., 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 Jardiniere, and it is often difficult to distinguish between the two, as many cooks seem to use the two words interchangeably ; but I believe, strictly speaking, this
vegetable garnish is called a macédoine, when moulded or heaped up altogether, whilst if the different vegetables are served round the dish to be garnished, in separate little heaps, each kind by itself, it is known as a J ardiniere.
Vegetable soufflé. — ^ Almost any kind of vegetable may be made into a souffle, if boiled till quite soft, carefully dried in a clean cloth, and then sieved ; to half a pint (a breakfastcupful) of this puree add two tablespoonfuls of any rich and thick sauce to taste, the yolks of two eggs, with pepper and salt, and at the last the whites of the eggs beaten to a very stiff froth ; pour into one large, or several small, paper souffle cases, and bake in a hot oven for twenty minutes for the large case, or ten to twelve minutes for the small ones, and serve at once. These souffles may be varied almost indefinitely by using different flavourings ; for instance, grated Parmesan, coralline pepper, minced parsley or chives, &c., may be all used, or two kinds of vegetables may be mixed, making a puree with one and stirring in the other in cubes or sprays, according to its nature. Thus a puree of tomatoes mixed with broken-up cauliflower, and seasoned with coralline pepper and grated cheese, makes a very palatable vegetable entremets.
for soup. — The question of the proportions
of vegetables to be used in soup making is one that often perplexes novices, so we may here give the ideal proportions observed by M. Gouffé and other first-rate chefs. For each pound of meat in stockmaking allow 3^oz. each of carrots, turnips, and large onions, 4 to .5oz. leeks, rather under ^oz. of celery,
Records on this page
Cresson (Watercress)Vegetable macedoineVegetable soufflé