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Jardiniere of Vegetables
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 244. The excerpt below is the record exactly as published.
jardiniere of vegetables, and serve with the sauce. 824. Jardiniere of Vegetables. — Scoop out by means of a vegetable-scoop an equal quantity of carrots, turnips, and cucumber ; cut some French beans into . small pieces, prepare also a handful of asparagus tips, cauliflower buds, and green peas. Cook each vege- table separately in -salted water, drain, add a small piece of butter, a pinch of caster sugar, season with pepper and grated nutmeg
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