Iced Vegetable Macedome

Ingredients

• one and a half pints of very rich curry sauce
• four or five sheets of best leaf gelatine
• the contents of a tin or bottle of vegetable macedoine

Method

1. 1

   Drain vegetables, dissolve gelatine in curry sauce, stir in vegetables as it sets, mould, and freeze for 45-60 minutes.

2. 2

   Serve with rice or lobster.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

Iced Vegetable Macedome. — Turn out the contents of a tin or bottle of vegetable macedoine and drain it well (or take a pint of any freshly cooked but cold vegetables of as many different kinds as you can), liave ready one and a half pints of very rich curry sauce, in which yon have dissolved four or five sheets of best leaf gelatine

Cook this with the app: pantry check, scaling, and the assistant.