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.

Vegetable Puree

Prepare any kind of vegetables, such as potatoes, leeks, carrots, onions, turnips, etc., place them all together in a stewpan with a bunch of sweet herbs, stock to cover them, and salt, pepper and spices to taste, and boil them until they are quite tender; then mash them through a fine hair-sieve. Put two ounces of butter and a tablespoonful of flour in a stewpan, stir it over the fire and then mix in the puree gradually. Stir it again over the fire for a few minutes, then move it to the side and beat in the yolks of two eggs that have been beaten up with a small quantity of milk, and strained. Turn the puree onto a hot dish, garnish it with sippets of toast or croutons of bread that have been fried brown in butter, and serve.