Macedoine Of Vegetables, Mexican Style

No. 1683. - Prepare the following vegetables, viz.: Two dozen artichoke bottoms cut in quarters and an equal quantity each of green peas, shelled beans, siring beans and asparagus tops, four bell-peppers cut in small pieces, and four heads of lettuce that have been trimmed and parboiled for two minutes.

Put one large onion, chopped finely, in a saucepan with a piece of butter. Fry it lightly and then add six ounces of finely-chopped lean raw ham. Let it cook for ten minutes and then sprinkle over it two soup-spoonfuls of flour. Let it cook for a few minutes, then add three pints of broth. Stir it well until it boils and then add a faggot of parsley garnished with a sprig of thyme and one bay leaf. When it boils slowly add the above vegetables, season with salt and pepper, cover the saucepan and let them cook until tender. Then remove the faggot and dish up the vegetables, being careful not to break or mash them. Reduce the sauce with some essence of truffles, pour it over the vegetables and garnish with small pieces of toasted bread.

Note. - This garniture makes a nice effect when dished up in a vegetable border. Macedoine Of Vegetables, German Style.

No. 1684. - Wash and scrape two dozen young carrots and cut them in quarters. Parboil them for five minutes, then drain them and put them in a saucepan with a piece of butter. Toss them over the fire a few minutes, then moisten them with broth, and when nearly cooked, add one quart of green peas, and a faggot of parsley garnished with a sprig of thyme. Season with salt, pepper and a pinch of sugar, and cover the pan. When the peas are cooked take out the faggot, add a piece of butter and a glassful of cream, and toss it well over, off of the fire, until the butter is melted. Then serve it in a vegetable border.

Macedoine Of Vegetables, American Style

No. 1685. - Chop one onion finely, put it in a saucepan with a piece of butter, and fry it lightly. Now prepare two dozen young red carrots, cut them in halves, and prepare the same quantity of mixed beets, parsnips, celeriac, and turnips cut in halves and nicely trimmed. Parboil each kind separately for a few minutes, drain them and then put them in the saucepan with just enough broth to cook them. Season with salt and pepper, and let them cook slowly. When done, dish them up carefully.

Prepare separately, one dozen small white glazed onions, and add them to the above. Now reduce the gravy, add to it a teaspoonful of mustard, and pour it over the vegetables.

Large Macedoine Garniture

No. 1686. - This garniture can be made of almost any kinds of vegetables that are young and tender. Five or six kinds should be used, having them of varied colors if possible. The kinds principally used are carrots, artichoke-bottoms, turnips, green peas, string beans, lima beans, cucumbers, Brussels sprouts, cauliflower, brocoli, small onions and mushrooms. The carrots and turnips are cut in any kind of fancy shapes, parboiled and then glazed. The cucumbers are scalloped and tossed in butter. The string beans are cut in diamond shape, about an inch long, and boiled in lightly salted water and then immersed in cold water, so they will retain their green color. Brussels sprouts and peas must be boiled and treated in the same manner. The flower buds only of cauliflowers and brocoli are used and must be kept in small bunches. The onions are parboiled and glazed. The mushrooms must be kept white and the tops cut in crescent shapes to give them a nice appearance. The artichoke-bottoms, when cooked, are cut in quarters. These vegetables are cooked separately. Then put them together in a flat saucepan, season with salt and pepper and add a little Cream sauce. Toss them gently over the fire.

Note. - This can be served as a vegetable if put in a vegetable border.