Recipes > Vegetables > Harlequin Slices

Harlequin Slices


Cut into small squares some cooked carrots, turnips, and string beans. Arrange them in timbale cups, mixing the vegetables together; fill the cups up with royale mixture. Set them into hot water and cook in slow oven until the custard is firm. Unmold when cold, and cut with a sharp knife into slices one eighth of an inch thick. Place these in the soup just before serving.


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The Century Cook Book (1901).

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