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Macedoine of Vegetables

Cut with a very small vegetable scoop two medium-sized carrots and two ditto turnips; place them in a small saucepan with a pint hot water, one teaspoon salt and let boil for thirty minutes. Strain and replace in the saucepan with two tablespoons cooked green peas, two tablespoons cooked string beans in half-inch lengths, two tablespoons flageolet beans and a few small pieces cooked cauliflower (if at hand). Season with two saltspoons salt and a saltspoon white pepper, adding half ounce good butter. Mix well with a wooden spoon till thoroughly thickened and use as directed.