No. 691 — Vegetable Macédoine
English historical translation of Molokhovets recipe No. 691 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare a variety of vegetables and roots as explained in the general notes: separate a little cauliflower into small florets, boil in salted water until tender and rinse with cold water.
Cut very young green bean pods diagonally into pieces, not too finely, boil in salted water with baking soda, drain and rinse with cold water. Cook freshly shelled young peas ('mon pareil') in the same way.
Cut Jerusalem artichokes into assorted decorative shapes, each distinct from the other roots. Remove leaves and chokes from artichokes. Cut asparagus into small lengths, rub the skins off young potatoes and peel other potatoes. Blanch the potatoes and stew them gently in their own juices until soft.
Cook all the named vegetables until tender without overcooking, then mix. Season optionally with nutmeg and transfer to an enamel dish or sauté pan.
Pour over cream sauce, sprinkle with grated Parmesan and breadcrumbs, and bake until lightly browned.
For the sauce, fry one spoonful of flour in one spoonful of fresh butter. Dilute with two spoonfuls of good fresh cream, cook until ready, salt and pour over the vegetables.
To provide
3 Russian pounds in total of the vegetables named above 1 spoonful of flour 1 spoonful of fresh butter | 2 glasses of cream ⅛–¼ Russian pound of Parmesan 2–3 rusks 1 nutmeg |