Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth (No. 99), or consomme (No. 100), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one table-spoonful of cooked string beans. Boil up again, and serve.

28. Jardiniere

The same as for No. 27, only the vegetables are cut larger, and omit the cabbage. When ready to serve, add a handful of chiffonade (No. 132) five minutes before serving.