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Roots, Macedoine Of

Take some button onions, peel them; some carrots as red as you can get them, and some nice young turnips. Pare off the outer red part of the carrots, having first scraped and cleaned them thoroughly, and cut the parings into bits about the size of peas; do so also with the turnips, but leave the onions whole. Fry the onions and turnips in a good lump of butter and a tea-spoonful of sugar, but the carrots require more cooking, and should be stewed previously in water for about ten or fifteen minutes, when they may be fried with the rest. Toss all the vegetables well in the butter until they are glazed but not burned. Add a cupful of BECHAMEL MAIGRE and stew, with a proper seasoning of salt and pepper, until the mace-doine has acquired a rather thickish consistency and the sauce is reduced. To thicken, add the yolk of an egg beaten up with two table-spoonfuls of cream. Stir in the thickening when the macedoine is ready to serve, and when the heat has gone off a little, or the milk will curdle and spoil the sauce. If not required for a maigre dish, use bechamel made with meat, but in every other respect proceed as before directed. Time, fifteen minutes to stew the carrots; to fry, five or six minutes. Probable cost of bechamel maigre, per pint, 6d. This is mostly used as a maigre dish.