Macedoine Garnishing

Cut into small quarter of an inch squares, eight ounces of carrots, selecting only the very red part, or else use a round or oval vegetable spoon, two to three-eighths of an inch in diameter; have eight ounces of string beans cut into small lozenges, also six ounces of very tender turnips, prepared exactly the same as the carrots: blanch these separately in salted water, keeping them slightly hard, then lay them with a piece of butter in a sautoire and season with salt and sugar; toss them for a few minutes on a brisk fire to dry well the moisture, then drain off the butter. Put on, to reduce, two or three gills of bechamel (No. 409), stir into it a few spoonfuls of raw cream, and finally a few spoonfuls of root glaze (No. 403); remove it from the fire, and add to it the vegetables already cooked, as well as six ounces of green peas, and six ounces of asparagus tops, both previously boiled in salted water. Finish the macedoine by incorporating into it three ounces of fresh butter broken up into small bits.