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VEGETABLES, MACEDOINE OF (for garnishing dishes)

Take equal quantities of carrots, turnips, green peas, asparagus peas, French beans, Brussels sprouts, and cauliflowers. With a vegetable scoop cu the carrots and turnips into pieces a quarter of an inch square, or turn them into the shapes of olives, filberts, etc. Divide the cauliflowers and French beans into small neat pieces. Cook the vegetables separately in plenty of water slightly salted; when done enough drain and dry them. When the macedoine is wanted, put into a saucepan as much good white sauce as will moisten the vegetables, toss them lightly in it, being careful not to break them. When they are quite hot, the macedoine will be ready for serving. When the sauce is made entirely without stock, this garnish becomes Vegetable Macedoine Maigre.