Macedoine of Vegetables

Ingredients

• 1/2 cup turnip
• 1/2 cup cauliflower
• 1/2 cup carrot
• 1 tbl. butter
• 1/2 cup green peas
• 1/2 cup string beans
• 1 tsp. salt
• 1/8 tsp. paprika

Method

1. 1

   Cut the turnips and carrots into half inch dice, or with small vegetable cutters cut them into fancy shapes or into small balls.

2. 2

   The vegetables should be cooked separately and well drained before being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper and salt, or be moistened with a Bechamel or a cream sauce.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 78. The excerpt below is the record exactly as published.

8 tsp. paprika 1 cup milk 5 drops onion-juice % tsp. salt Yolk of one egg Cook farina and milk in double boiler for one hour, then add sea- soning and yolk of egg well beaten. Stir well and set away to cool. When cold roll into balls, dip in crumbs, then in beaten egg, then in crumbs again and fry in deep fat. MACEDOINE OF VEGETABLES. Y2 cup turnip y2 cup cauliflower % cup carrot 1 tbl. butter y2. cup green peas 1 tsp. salt y2 cup string beans

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