Macerated Macedoines
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Macedoines can be used for various dishes and are convenient to have on hand.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 141. The excerpt below is the record exactly as published.
The tin of macedoines should be warmed-up in a small enamel- led saucepan. The macedoines may be first heated in the tin itself, and the liquor strained off, or the macedoines themselves turned into a saucepan. Then a good spoonful of white sauce should be added to them, or, still better, sauce supreme. When good white sauce cannot be obtained add a good- sized piece of butter. Toss the mace- doines lightly together, and add a little better than a teaspoonful of finely chop- ed parsley. The macedoines should e turned into a dish, and the cutlets placed round them side by side. In order to make the dish look very pretty little paper frills should be added to the cutlets. These frills can be bought ready made, and they can be fastened on to a small piece of stick which can stuck into the cutlet. When the cutlets are not previously boned the frill can be tied round the bone itself. When the flavour of garlic is not objected to,. the macedoines can be warmed up in a saucepan the bottom of which can be rubbed over with a bead of garlic
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