Macédoine of Vegetables 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 white sauce, sweetened and served warm. The full recipe is presented here and I hope you enjoy this classic British version of: Macédoine of Vegetables.
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This is a classic recipe for a Victorian version of Macédoine of Vegetables 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. 101.—MACEDOINE OF VEGETABLES
Scrape two more carrots clean and smooth, and peel a like number of sound turnips perfectly smooth : then with French vegetable scoops (easily obtained at Adams' warehouse, Haymarket,) proceed to shape the carrots and turnips into the form of olives, filberts, peas, &c., and having boiled these in a little broth, or water with a bit of butter, sugar, and salt, when done, drain them dry and place them in a small sautapan with a like quantity of green peas, asparagus peas, nibs of cauliflower, Brussels sprouts, and French beans cut in the shape of diamonds : all these vegetables must have been previously cooked, and well drained—free from any moisture. Next, add two tablespoonfuls of good thick white sauce, a little pepper and salt, and a teaspoonful of sugar; toss the macédoine lightly together over the fire, and serve as hereafter indicated.
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 thick white sauce
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 white sauce 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.
