Jardiniere is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic accompaniment of vegetables either formed into balls or diced that are mixed with meat glaze, sweetened and served warm. The full recipe is presented here and I hope you enjoy this classic British version of: Jardiniere.
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This is a classic recipe for a Victorian version of Jardiniere that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 102.—JARDINIERE.
This is prepared with vegetables as in the foregoing recipe, excepting that instead of white sauce a piece of light-coloured glaze should be substituted.
Modern Redaction
Ingredients:
2 carrots, scraped clean
2 parsnips, peeled
100ml stock (or water)
2 tsp butter
salt and sugar, to taste
60g green peas
100g asparagus
100g cauliflower florets
100g Brussels sprouts
100g French beans
2 tbsp meat glaze, as made in the economy of second stocks or broth recipe
freshly-ground black pepper, to taste
1 tsp sugar
Method:
Use melon ballers to scrape balls (pea sized, olive sized or hazelnut sized) from the parsnips and carrots then place in a pan, add the stock and butter then season to taste with salt and a little sugar. Bring to a simmer and cook for about 15 minutes, or until just tender. Take off the heat, drain and set aside.
In the meantime, quarter the Brussels sprouts, cut the French beans into diamond shapes and separate the cauliflower into nibs. Add to a pan of boiling, lightly-salted water and cook for 5 minutes. Remove the woody stems from the asparagus and cut into pea-sized pieces then add to the pan along with the green peas. Cook for a further 5 minutes then drain and dry on kitchen paper.
Combine the vegetables in a bowl, add the meat glaze and season to taste. Stir in the sugar then transfer to a bowl. Toss the ingredients together over a low fire until warmed through then serve.
