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Jardiniere Salad

Cut into fine strips some beet-root, turnips, carrots and potatoes, mix with them some peas, haricot beans and lentils, put them all together in a saucepan with a lump of butter, cover with water, and boil them until they are cooked, then drain off the water and leave them until cold. Make a dressing with some oil, mayonnaise sauce, one dessertspoonful of vinegar, one teaspoonful of mustard, a small quantity of cayenne and salt. When well mixed, pour the dressing into a salad dish, mix the prepared vegetables lightly in, and serve.