Macédoine of Vegetables
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two ounces of turnips
- a pint of Spanish sauce
- a pinch of sugar
- a quart of sourcrout
- a pound of bacon
Method
- Cut two ounces of carrots (with a vegetable-cutter or with a knife) in small pieces, and two ounces of turnips cut in the same manner, boil them until tender, and drain them.
- Also boil the same quantity of string-beans, cut in small pieces, and an equal portion of asparagus ends, and the tops of cauliflowers and green peas, which, when boiled very tender, drain.
- Take half a pint of Spanish sauce, boil it a few minutes, with a pinch of sugar and nutmeg, add your vegetables, boil five minutes, and serve.
- Instead of Spanish sauce, you may also add your vegetables to a sauce Allemande (Art.
- 81), with a pinch of sugar and nutmeg.
- Heat your sauce until very hot, but do not allow it to boil.
- The vegetables for the above must all be boiled separately, as, in the same length of time, all will not be equally cooked.
- If you desire to avoid the trouble of preparing these vegetables yourself, they may be procured at any grocer's, canned or in bottles.
- 417.
- Sourcrout.
- Wash a quart of sourcrout, which drain, and put in a saucepan, with half a pound of bacon, a good pinch of pepper, and moisten with sufficient stock (from which the grease has not been removed) to cover it.
- Boil gently an hour and a half, add eight small sausages, which place in the middle of your sourcrout, boil thirty minutes, remove your bacon and sausages, drain the sourcrout, which arrange on a dish, placing the sausages around it, and also the bacon, cut in small pieces.
- You may serve with this dish, if desired, a dish of mashed potatoes.