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.