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Garniture à la Jardinière

This consists of carrots and turnips scooped out with a small vegetable scoop, cooked in salted water, seasoned with a pinch of sugar and butter, to which are added cooked green peas, French beans cut in short pieces, and sprigs of cooked cauliflower; sprouts, or other seasonable vegetables may be added. Warm up this jardinière; add a ladleful of Espagnole sauce, a small piece of butter, and seasoning.

P.S.-Veal or chicken can be prepared in the same manner as the pheasant.