Macedoine of Roots

Ingredients

• some button onions
• some carrots as red as you can get them
• some nice young turnips
• a good lump of butter
• a teaspoonful of sugar
• a cupful of bechamel maigre
• the yolk of an egg beaten up
• two tablespoonfuls of cream

Method

1. 1

   Peel the onions, scrape and clean the carrots, and cut the parings into bits.

2. 2

   Fry the onions and turnips in butter and sugar.

3. 3

   Stew the carrots in water for 10-15 minutes, then fry with the rest.

4. 4

   Toss all vegetables in butter until glazed.

5. 5

   Add bechamel and season with salt and pepper until thick.

6. 6

   Stir in the egg yolk mixed with cream just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1601. The excerpt below is the record exactly as published.

some button onions, peel them ; some carrots as red as you can get them, and some nice young turnips. Pare off the outer red part of the carrot, haA-ing fii'st scraped and cleaned them thoroughly, and cut the parings into bits about the size of peas ; do so also \vith the turnips, but leave the onions whole. Frj' the onions and turnips in a good lump of butter and a tea-spoonful of sugar, but the caiTots require more dressing, and should be stewed previously in water for about ten or fifteen minutes, when they may be fried with the rest. Toss aU the vegetables well in the butter until the}- are glazed but not burned. Add a cui)ful of bechamel maigre and stew, with a proper seasoning of salt and pepper, until the maee- doine has acquired a rather thickish consistency and the sauce is reduced. To thicken, add the yolk of an egg beaten up with two table-spoon- fuls of cr

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