Vegetable macedoine
From The "Queen" cookery books: Vegetables, 1902
Use a variety of vegetables for color and texture.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.
Vegetable macedoine. — This is a very favourite French garnish, and is used both hot and cold. The vegetables are cooked separately in salted boiling water, then drained, and tossed in a little butter and a morsel of sugar till nicely glazed, when they are piled up in a shape, and put in the centre of the dish as a garnish to cutlets, &c. Another way is, when parboiled, to mix them with just enough rather thick sauce (white or brown, according to the use you wish to make of them) to make them adhere, and toss them over the fire in this till quite hot, and serve them as before. A macedoine should contain four different kinds of vegetables
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