Cold Macedoine
From The "Queen" cookery books: Vegetables, 1902
The vegetables can be served mixed or in separate heaps.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.
equal quantities of carrots and turnips cut into balls or olives with a scoop, French beans cut into lozenges, peas, fresh flageolets, and asparagus points or sprue cut to the size of peas ; cook these all separately in salted water, adding to this a little sugar in the case of carrots, turnips, and peas. When ready (mind they are not over done), drain well, mix them and serve ; or else toss them in a very little melted butter or appropriate sauce, according to what they are to accompany. Or, cut some carrots, potatoes and turnips to match some small pickling or silver onions (having equal parts of each), boil these separately, and, when cooked and drained, toss them all together in a saucepan with a good pat of butter, till glazed, and keep hot till Avanted. These macedoines may be served mixed, or each kind in a separate little heap, as preferred. It is not necessary to have all, or indeed any, of the vegetables given above, for you may use any sorts you think most suitable, only bearing in mind that for a macedoine there must be at least three kinds. If to be served cold cook the A^egetables as above plainly, and leave them, when thoroughly drained, till cold, when they are mixed together with either an oil or vinegar dressing or mayonnaise sauce. A little fresh liquid aspic
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Cook this with the app: pantry check, scaling, and the assistant.