French 1921 Macedoine Vegetables A La Poulette 2
Recipe: #44470
April 14, 2025
Categories: Side Dishes, Carrot, Peas, French, Frozen Vegetables, Turnips, more
"It says to cook veggies separately, I'm not you can. From 1921 edition of The Boston Cooking-School Cook Book. Pretty dish."
Original is 6 servings
Ingredients
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- Sauce
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Nutritional
- Serving Size: 1 (223.1 g)
- Calories 474.3
- Total Fat - 35.3 g
- Saturated Fat - 16.4 g
- Cholesterol - 907.3 mg
- Sodium - 706.3 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 2.6 g
- Sugars - 10.2 g
- Protein - 17.5 g
- Calcium - 154.9 mg
- Iron - 3 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook each of the vegetables (carrots, turnips, peas) in a separate pans.
Step 2
Cover each vegetable with water (add salt to water if desired)
Step 3
Bring to a boil and reduce heat and cook until tender.
Step 4
Drain vegetables.
Step 5
Meantime, melt butter in another pan.
Step 6
Stir the flour into the butter.
Step 7
Season lightly.
Step 8
While stirring constantly, slowly pour in chicken broth and cream and bring to a boil over medium heat.
Step 9
Add the vegetables.
Step 10
Reheat until the sauce comes back to a boil while stirring gently.
Step 11
While continuing to gently stir, add lemon juice and egg yolks.(Tempering them first)
Step 12
Add salt and pepper to taste.
Step 13
When the added ingredients are combined into the sauce, remove from heat and serve.
Tips
No special items needed.
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