Home › The Principles of Cookery › VEGETABLE SAUCE (Jus Maigre de Racines)

VEGETABLE SAUCE (Jus Maigre de Racines)

Put in a saucepan a piece of butter or a little oil, a carrot, a turnip, and an onion, all cut into dice, and two heads of celery. Stir the vegetables well over the fire with a wooden spoon, and when they are properly browned moisten with pea-soup or with boiling water; season with a little salt, let the sauce boil for a few minutes, and pass it through a sieve.