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Cold Macedoine Garniture

A garnish of boiled carrots, turnips, green and white vegetables, seasoned with salt, pepper, oil, vinegar, and aspic jelly, topped with capers and gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turnip and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 145 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cold Macedoine Garniture

Ingredients

Directions

Prepare the vegetables

  1. Cut carrots and turnips with spoon cutters.

  2. Cook them in broth until tender and glaze.

  3. Boil green vegetables until tender and keep them green.

  4. Cook white vegetables until tender and keep them white.

  5. Drain all vegetables on a napkin.

Season and coat

  1. Season with salt, pepper, oil, and vinegar.

  2. Dip the dry vegetables in Aspic jelly.

Arrange and garnish

  1. Once cold, trim them nicely and arrange in bunches, alternating colors.

  2. Add capers and gherkins for garnish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turnip + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together145 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + caperstop 10% of all pairs
    Smell alikestrong
    Cooked together288 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Hold their shape when cut and add sweetness and colour to the garniture.
Turnips
Provide a firm, tender texture and a mild flavour that stands up to the dressing.
Green vegetables
Add bright colour and fresh flavour, which is kept by brief cooking and quick cooling.
White vegetables
Add pale contrast in colour and a mild, tender texture to the arrangement.
Aspic jelly
Sets into a glossy coat that holds the vegetables together and seals in moisture.

The step that matters

Boil green vegetables until tender and keep them green. Green vegetables turn dull olive when overcooked in acidic or long-cooked conditions. Cooking briefly in boiling water and cooling quickly keeps the chlorophyll bright.

Swap the carrot

How well each one fits the dish's main ingredients (turnip, pepper, vinegar, capers):

  1. Shallotfits better
  2. Mustardfits better
  3. Kalefits better
  4. Carrotthe original

Fit is the average pairing score against turnip, pepper, vinegar, capers. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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