Julienne Garnish


Peel and cut the vegetables, such as carrots, turnips, &c., into strips about an inch long, blanch each separately by putting them in pans with sufficient cold water to cover them, and bringing them to the boil, then straining them; put them back in the separate pans with boiling water and a little salt, and cook them till tender, then strain them, pour a little warm butter over each, and use.