Recipe - Garniture La Jardiniere

1 pack Frozen Cauliflower Flowerets
1 pack Frozen Asparagus Tips
1 pack Frozen Brussels Sprouts
2 cup Fresh or frozen Green Peas
1 cup Small Pearl Onions (canned)
1 cup Fresh or frozen String Beans
2 cup Tiny Carrots (canned) or
small frenched carrots
Butter and sugar for glazing
2 Boiled Turnips, minced

FOR GARNISHING
Parsley Sprigs
Small Red Peppers

Heat all the vegetables. The carrots should be glazed by saut‚ing in
a bit of butter and sugar. The turnips should be tossed in butter. Arrange
the hot vegetables in small mounds around the platter of beef, alternating
for color. Garnish with parsley and small red peppers. With the
vegetables, serve a separate bowl of Hollandaise sauce.

Source: The First Ladies Cookbook 1969 . Chapter on Ulysses & Julia
Grant

Posted by: Sandy May 11/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini