Home › The Principles of Cookery › Macedoine of Vegetables

Macedoine of Vegetables

Boil two dozen asparagus tops, twelve button onions, half a cauliflower, two turnips, and two carrots, twelve new potatoes cut small, and twenty pods of French beans sliced. Put them all into a stewpan with a pint of bechamel and a little salt and pepper. Make very hot, and serve.