Jardinière Garnishing

The jardinière is composed of whole roots and vegetables, or else cut into distinct pieces, such as carrots, turnips, string beans, cauliflower, small glazed onions, Brussels sprouts, asparagus tops or cucumbers cut in the shape of cloves of garlic. The carrots and turnips are to be blanched, but not refreshed, then sauted in butter with a little sugar, and finished cooking in beef broth (No. 194a), just sufficient so that when the roots are done the moistening is reduced to a glaze. The small onions to be sauted in butter with a little sugar and let fall to a glaze; the string beans cut in lozenges and cooked first in salted water, then refreshed and drained and sauted in butter. The cauliflowers to be cooked in water and cut into small flowerets, the Brussels sprouts, asparagus tops and cucumbers cooked in salted water, then sauted in butter. The green vegetables should be cooked in a copper vessel, the others in a tinned one. This garnishing is usually arranged in clusters and served with a separate brown Madeira sauce (No. 492). For entrees mix all the vegetables together and add to them a brown sauce (No. 414) and some fine butter.