Garniture … la jardiniŠre

Yield: 8 servings

Measure Ingredient
1 pack Frozen Cauliflower Flowerets
1 pack Frozen Asparagus Tips
1 pack Frozen Brussels Sprouts
2 cups Fresh or frozen Green Peas
1 cup Small Pearl Onions (canned)
Parsley Sprigs
1 cup Fresh or frozen String Beans
2 cups Tiny Carrots (canned) or small frenched carrots
Butter and sugar for glazing
2 Boiled Turnips, diced
Small Red Peppers

FOR GARNISHING

Heat all the vegetables. The carrots should be glazed by saut‚ing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce.

Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant

Posted by: Sandy May 11/93

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