Macedoine of Vegetables

Name: Macedoine of Vegetables
Ingredients: two ounces of carrots; two ounces of turnips; string-beans; asparagus ends; the tops of cauliflowers; green peas; half a pint of Spanish sauce; a pinch of sugar; a pinch of nutmeg

From French dishes for American tables, 1886

Vegetables must be boiled separately.

Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 66. The excerpt below is the record exactly as published.

Macedoine of Vegetables. Cut two ounces of carrots (with a vegetable-cutter or with a knife) in small pieces, and two ounces of turnips cut in the same manner, boil them until tender, and "drain them. Also boil the same quantity of string- beans, cut in small pieces, and an equal portion of asparagus ends, and the tops of cauliflowers and green 13 146 FRENCH DISHES. peas, which, when boiled very tender, drain. Take half a pint of Spanish sauce, boil it a few minutes, with a pinch of sugar

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