Macedoine Salad

Ingredients

• 1 cup, each, cold cooked carrots and turnipe, cut in stripes
• 1 cup, each, cold cooked carrots and turnipe, cut in stripes
• 1 cup cold cooked potatoes, cut in balls
• 1 cup cold cooked string beans
• 2 tablespoons parsley, finely chopped

Method

1. 1

   Marinate the vegetables separately with French Dressing.

2. 2

   Arrange in sections on a dish, having the base of shredded lettuce, garnish with lettuce and sprinkle chopped parsley over all.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 1. The excerpt below is the record exactly as published.

MAcEDOINE SALAD. AprpLtE CHARLOTTE. (3) 4 What to Have for Dinner. TOMATO SOUP. 1 can tomatoes @ slices onion 2 cups white stock or water 1 teaspoon sugar 10 peppercorns 1 teaspoon salt + bay leaf $ teaspoon soda 3 cloves 8 tablespoons butter 2 tablespoons flour Cook first six ingredients fifteen minutes, force through a strainer and add sugar, salt and soda. Melt butter, add flour and cook one minute; then add one- third the hot soup, and when well thickened and smooth, add remaining soup. Serve with Crofitons, CROUTONS. Cut stale bread in one-third inch slices, remove crusts, and cut slices in one-third inch cubes. Put in dripping pan and bake until delicately browned, stirring fre- quently that cubes may brown evenly. RIB ROAST OF BEEF. Wipe a rib roast, place on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Place in a hot oven, and when slightly browned, reduce heat and baste with fat in pan, con- tinuing the basting every fifteen minutes during the cooking. A five-pound rib roast, when cooked rare, re- quires one hour and five minutes, while a ten-pound roast requires one and one-half hours. BROWN GRAVY. Remove fat from pan, leaving three tablespoons. Add three tablespoons flour and stir until well browned. Family Dinners. 5 Pour on, gradually, while stirring constantly, one and one-half cups boiling water. Bring to boiling point, season with salt and pepper, then strain. ROAST POTATOES. Wash and pare potatoes, and parboil twelve minutes in boiling, salted water. Drain and place on rack in pan, where meat is roasting, and bake until soft. Baste with fat in pan, when basting meat. ' DRIED LIMA BEANS. 14 cups dried Lima beans 1 tablespoon butter 2 cup cream Salt | Pepper Soak beans over-night, in cold water. Drain, add cold water to cover and bring slowly to boiling point. Let simmer until tender, drain, add cream, butter, salt and pepper. MACEDOINE SALAD. 1 cup, each, cold cooked carrots and turnipe, cut in stripes 1 cup cold cooked potatoes, cut in balls 1 cup cold cooked string beans 2 tablespoons parsley, finely chopped

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