Macedoine a la Montigny

Cut carrots into small quarter-inch cylindricals, turnips into five-sixteenths inch in diameter balls, string beans into lozenges; also have small flageolet beans and peas. Blanch and cook each vegetable separately, drain, fry together colorless in butter, and mingle in a good soubise sauce (No. 543), thickening when ready to use with a little fresh butter and seasoning. Bread-crumb and egg over some small teaspoon chicken quenelles (No. 155), fry them in clarified butter, drain and range them around the dressed macedoine.