Macédoine de Légumes Chaude

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a hot macedoine delicious and refreshing. Cook in different saucepans, as some of these vegetables take longer than others, new potatoes, young carrots and turnips, peas, and fresh haricot beans (the flageolet type is the best), drain them well, cut them in smallish pieces and just sauté them in the best procurable butter for a few minutes only; add at the last minute chopped parsley and a few more pieces of fresh butter. Before serving, see that it is well seasoned.