Serve in a bowl with 4 compartments or on a platter divided into 4 sections by dough. To prepare the pastry, mix together 1 egg, 1 spoon water, and enough flour to make a stiff dough. Roll it out into a long strip, cut into two strips, and notch one edge attractively. Arrange the strips crisscross on the platter, paint them with egg, and brown in the oven. Remove from the oven and fill each section with a separate vegetable.
Prepare the dough for the dividers according to the size of the platter. It is best to bake the strips first on a sheet in the oven and then carefully transfer them to the platter.
Cut all the vegetables into small pieces, boil each vegetable separately in salted water until half cooked, and then drain. To each pan of vegetables, add 1 glass milk, or preferably cream, and ½ spoon butter mixed with ⅓ spoon flour. Boil each vegetable until done. Or, lightly fry the flour with the butter, pour on the cut-up raw vegetables, dilute with milk or cream, and boil until tender. Add salt, in which case more cream will be needed.