Macedoine of Vegetables for Garnish

Ingredients

• Cut a carrot
• and turnip into J inch dice
• green peas
• flageolet beans
• French beans cut in  inch lengths
• small pieces of cauliflower
• a little butter
• a seasoning of pepper and salt

Method

1. 1

   Cut a carrot and turnip into J inch dice, or with small vegetable cutters cut them into fancy shapes or balls.

2. 2

   Mix them in about equal proportions with green peas, flageolet beans, French beans cut in  inch lengths, and small pieces of cauliflower.

3. 3

   The vegetables should be cooked separately, and well drained before being put together.

4. 4

   When prepared, heat them with a little butter and a seasoning of pepper and salt.

5. 5

   The vegetables must be mixed very lightly so as not to break them.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 504. The excerpt below is the record exactly as published.

Macedoine of Vegetables for Garnish Cut a carrot and turnip into J inch dice, or with small vegetable cutters cut them into fancy shapes or balls. The red part only of the carrot should be used. 314 COOKERY FOR EVERY HOUSEHOLD Mix them in about equal proportions with green peas, flageolet beans, French beans cut in \ inch lengths, and small pieces of cauliflower. The vege- tables should be cooked separately, and well drained before being put together. When prepared, heat them with a little butter and a seasoning of pepper and salt

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