Macedoine of Vegetables

Ingredients

• equal parts of carrots, turnips, string beans
• peas
• flageolet beans
• an onion
• one ounce of butter

Method

1. 1

   Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home.

2. 2

   If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so.

3. 3

   To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans.

4. 4

   Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.

macedoine of vegetables. Macedoine of vegetables. Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired. Consomme Camino. Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme. Serve grated cheese separate. Fillet of bass, Menton. Cut four fillets of bass ; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered saute pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce. Beans, Normandy. Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion

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