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GARNISH (a la Jardiniere)

Wash and peel a small turnip, and cook it in salted water until tender, then strain and rub it through a sieve with a wooden spoon. Mix one ounce of butter with a dessert-spoonful of flour, stir it over the fire for a few minutes, add the turnip pulp, half a gill of bechamel sauce (see BECHAMEL SAUCE), salt, pepper, and a pinch of grated nutmeg; let it come to a boil, then stir in a quarter of a gill of cream, and keep hot. If too thick, add a little milk or white stock. Take a pint of various kinds of vegetables, such as green peas, French beans (cut into short pieces), turnips and carrots (cut into fancy shapes), cauliflower buds, asparagus tips, etc. Boil in salted water until tender, strain, and put with the sauce. Let it get thoroughly hot without boiling, add half an ounce of butter, and serve round a dish of lamb cutlets or other entree. Probable cost, 1s. 6d.