Vegetables a la Macedoine

Ingredients

• turnips
• carrots
• onions
• string beans
• peas
• some salt
• some butter

Method

1. 1

   Select an equal quantity of vegetables.

2. 2

   Wash and clean them.

3. 3

   Cut the turnips, carrots, and onions in very fine dices, put on the stove in water with some salt; cook until tender.

4. 4

   Shell the peas.

5. 5

   Cut the string beans in very thin slices crosswise, then cook in hot water with a pinch of baking soda and some salt.

6. 6

   When all the vegetables are cooked, drain off the water.

7. 7

   Mix all the vegetables together with some butter, let stand on the stove for a few minutes; season with pepper and salt to taste.

8. 8

   Serve in a vegetable dish with any kind of meat.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.

String Beans a la Europeenne Haricots Verts, Bechamel, a la Europeenne Cut the string beans in pieces and cook [see recipe: String Beans with Butter]. When cooked, sprinkle with chopped parsley, put in a vegetable dish, cover with a rich cream sauce. Serve as a vegetable with any kind of meat. String Beans with Hollandaise Sauce Haricots Verts, Sauce hollandaise Cut the string beans lengthwise and cook [see recipe: String Beans with Butter], put in a vegetable dish, cover with a hol¬ landaise sauce. Serve as a vegetable, or as an entree after the roast. PEAS ( Petits Pols) Peas with Butter ( Petits Pois au Beurre) Select green peas, shell them; put them in hot water (suffi¬ cient to cover them) with a little pinch of baking soda and some salt; cook until tender. Drain the water off; put to the quart of peas half cup good melted butter; sprinkle with pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. 280 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' Shell the peas and cook [see recipe: Peas with Butter]; put In a vegetable dish, cover with a rich cream sauce, sprinkle with little chopped parsley. Serve as a vegetable with any kind of meat. Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) Shell the peas and cook [see recipe: Peas with Butter]. Put in a vegetable dish, cover with a rich hollandaise sauce. Serve as a vegetable or as an entree after the roast. Peas with Butter ( Petits Pois au Beurre ) a la Walde Select nice young green peas. Wash the shells well; put the peas in their jackets on stove with water (sufficient to cover them), a pinch of baking soda, and some salt; cook until the shells begin to open, then drain up carefully with the croquette drainer from the pan; arrange neatly on a platter. Serve as entree, after the roast, with melted butter poured over them. Vegetables (Legumes) a la Macedoine Select an equal quantity of vegetables — such as turnips, carrots, onions, string beans, peas. Wash and clean them. Cut the tur¬ nips, carrots, and onions in very fine dices, put on the stove in water (sufficient to cover them) with some salt; cook until tender. In the meantime, shell the peas. Cut the string beans in very thin slices crosswise, after first stringing them, then cook in hot water with a pinch of baking soda and some salt. When all the vegetables are cooked, drain off the water in the stock pot. Mix all the vegetables together with some butter

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