Vegetables à la Jardinière

Ingredients

• one can of French peas
• one quart of fresh ones
• a pint of carrot cubes
• one pint of turnip cubes
• three gills of any kind of stock
• three heaping teaspoonfuls of butter
• three teaspoonfuls of sugar
• three teaspoonfuls of salt

Method

1. 1

   Cook the vegetables until tender in separate saucepans.

2. 2

   Drain and place in each saucepan one-third of the sugar, butter, salt, and stock.

3. 3

   Boil rapidly, shaking occasionally until all the stock is absorbed.

4. 4

   Arrange on a platter.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 144. The excerpt below is the record exactly as published.

Vegetables à la Jardinière Have at band one can of French peas or one quart of fi^esh ones, a pint of carrot cubes, and one pint of tarnip cabes, three gills of any kind of stock, three heaping teaspoonfals of batter, three teaspoonfals of sagar, and three teaspoonfals of salt

Cook this with the app: pantry check, scaling, and the assistant.