A few recipes in the 1921 edition of The Boston Cooking-School Cook Book have French names. One of those recipes is Macedoine of Vegetables a la Poulette. After googling the words in the name, I think that it roughly translates into cut vegetables in a creamy sauce. In any case, this is a nice recipe for an attractive vegetable mixture containing matchstick-sized pieces of carrots and turnips, as well as peas, in a rich sauce made with chicken broth and cream.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Macedoine of Vegetables a la Poulette
1/2 cup turnips cut into matchstick-sized pieces (about 1 medium turnip)
1 1/4 cups carrots cut into matchstick-sized pieces (about 3 medium carrots)
1 1/4 cups peas
3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup cream
2 egg yolks, slightly beaten
1 1/2 teaspoons lemon juice
salt and pepper
Cook each of the vegetables (carrots, turnips, peas) in a separate pan; cover each vegetable with water (add salt to water if desired), bring to a boil, reduce heat and cook until tender. Drain vegetables.
In the meantime, melt butter in another pan. Stir the flour into the butter. While stirring constantly, slowly pour in chicken broth and cream, and bring to a boil over medium heat. Add the vegetables. Reheat until the sauce comes back to a boil while stirring gently. While continuing to gently stir, add lemon juice and egg yolks. If desired, add salt and pepper to taste. When the added ingredients are combined into the sauce, remove from heat and serve.
A Hundred Years Ago 
Does sound delish, with a nice twist on ordinary veggies. I shall have to find a bowl like that as perfect for the dish.
I agree that the pretty bowl is perfect with the colorful vegetables.
It’s nice to hear that you liked this dish. It is one of the few remaining pieces of a set I bought when I got married many years ago.
Sounds really good!
It’s tasty.
I will pile on, too; the bowl is perfect to showcase the dish! It does sound good, too.
I’ve had this dish for many years. It’s always been a favorite.
I was looking for a way to make turnips other than just mashed! I think this might just make it to the table!
This is a nice way to use turnips. Combining it with other vegetables makes the flavor more nuanced.
I love turnips; this looks good!
If you like turnips and the other vegetables in the ingredients list, you’ll like this recipe.
Great to know!
This would be a most welcome meal with the upcoming cold weather. it looks delicious and so warming..
It is a nice vegetable dish that seems particularly appropriate during the fall and winter months.
They look yummy and fresh.
It’s yummy.
Nice recipe 😋 👌
I enjoyed this recipe. I’ve actually already made it twice. I bought more turnip than I needed when I made the recipe for this post, so I made it a second time. The dish got compliments from my husband both times.