- 314 Yellow sauce for asparagus, rutabagas, or turnips
- 315 Cream sauce for fresh cabbage, carrots, turnips, rutabagas, or cauliflower
- 316 Browned butter with rusks
- 317 White sauce for cauliflower, stuffed turnips, rutabagas, Jerusalem artichokes, German buns, and puddings
- 318 Sabayon sauce
© 1992 All rights reserved. Published by Indiana University Press.