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403 Garnish Macedoine
For Joints of Meat
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
This garnish is composed of the same items as Jardinière but in this case they are mixed together and buttered.
This garnish can be served in a deep dish or timbale or in artichoke bottoms; or arranged domeshape in the centre of the service dish, surrounded by the meat which it is to accompany.
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