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Jardiniere

This is a garnish made of cooked vegetables, which gives its name to the dish with which it is served. Thus, fillet of beef a la jardiniere, mutton a la jardiniere, goose a la jardiniere, simply mean fillet of beef, mutton, and goose served with a garnish a la jardiniere. To prepare this garnish, peel two or three sound carrots and turnips, and turn or shape them in fanciful forms of equal size. This is most easily done with a vegetable scoop made for the purpose. Two ounces of French beans cut into diamonds should be added, a cauliflower divided into sprigs, two ounces of green peas, two ounces of asparagus tops cut up into small pieces, and a few brussels sprouts. Cook all the vegetables first in a little broth nicely flavoured with pepper, salt, and sugar. Take them out when they are rather underdone, so that they shall not break when dished; drain them thoroughly, put them into a saucepan with a table-spoonful of lightly-coloured glaze, and shake them for two or three minutes over the fire. Take them up, and arrange them round the dish as effectively as possible. This is generally best done by raising the meat in the centre and putting the vegetables round it.