Macedoine de Legumes
From Culinary jottings, 1885
Serves as a charming accompaniment to grilled cutlets.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.
Equal portions of boiled carrot, French beans, turnip or knolkhol, cut into small dice, with a few peas, asparagus points, and haricot beans, and gently heated in sauce hlonde^ form that charming assistance to a dish of grilled cutlets, or any plain entree, called macedoine de legumes
Cook this with the app: pantry check, scaling, and the assistant.