Macedoine of Vegetables
Cut one carrot and one turnip into small dice, balls, or any fancy shapes; take a quarter of a pint of green peas, a quarter of a pint of young flageolet beans, a quarter of a pint of French beans cut into slices half an inch long, and some small pieces of cauliflower. Boil each vegetable separate, and drain them well before mixing them together lightly with a sauce ‘Alla Panna’ or ‘Alla Béchamel’ (see Sauces, pp. 119, 125), or a seasoning of melted butter, pepper, and salt.