Macedoine of Vegetable de Luxe

Ingredients

• 1 lb. large carrots
• 14 lb. large potatoes
• 1 lb. large turnips
• 1 lb. large parsnips
• 1 small bottle of peas
• 4 pints white stock
• 1 teaspoonful chopped parsley
• 1 teaspoonful salt
• 1 ft euneaned sugar

Method

1. 1

   Cut rounds out of turnips, carrots, potatoes and parsnips with hollandaise cutter.

2. 2

   Place in a casserole with sufficient stock to nearly cover, and bake in a moderate oven at 340-360° F. for 1.5-2 hours.

3. 3

   Add the peas, and continue heating for 10 minutes.

4. 4

   Strain off the stock, add sugar and salt to it and boil until reduced to half the quantity.

5. 5

   Pour this over the vegetables and serve with chopped parsley as garnish.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 2. The excerpt below is the record exactly as published.

MACEDOINE OF VEGETABLE DE LUXE © 1 ib. large carrots 4 pints white stock 14 lb. large potatoes I ft euneaned sugar 1 lb. large turnips I teaspoonful chopped. 4 1 lb. large parsnips parsley ve 1 small bottle of peas 1 teaspoonful salt

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