Leipziger Allerlei

Macédoine of Young Vegetables

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This excellent German dish makes an attractive luncheon course. It consists of cooked asparagus tips, well drained of all water, boiled peas, drained and cooked in a little butter with salt, pepper and a little sugar, a few young carrots, boiled and also cooked in butter with a little sugar, clusters of cooked cauliflower, cooked kohl-rabi, mushrooms, halved and cooked in butter, prawns; and a sauce made with butter, flour, a little of the water in which the asparagus was boiled, and salt and pepper. The vegetables are neatly arranged on a hot dish with the cauliflower on the top, and the sauce is poured over them.