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Macedoine of Vegetables

Cut a small, raw carrot with a vegetable scoop, put the pieces into boiling salted water and cook for fifteen minutes; repeat the same with a small raw turnip, cooking each vegetable separately. Drain and place them in a saucepan with one gill of cooked peas the same quantity of cooked string beans, about one-half inch in length, two tablespoonfuls of cooked flagelots and a small piece of cauliflower. Moisten with one-half pint of hot bechamel sauce and season with one-half pinch each of salt and pepper and a little grated nutmeg. Allow it to simmer gently for ten minutes, and use as required.