| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen Cauliflower Flowerets |
| 1 |
pk |
Frozen Asparagus Tips |
| 1 |
pk |
Frozen Brussels Sprouts |
| 2 |
c |
Fresh or frozen Green Peas |
| 1 |
c |
Small Pearl Onions (canned) |
| 1 |
c |
Fresh or frozen String Beans |
| 2 |
c |
Tiny Carrots (canned) or small frenched carrots |
|
|
Butter and sugar for glazing |
| 2 |
|
Boiled Turnips, diced |
|
|
Parsley Sprigs |
|
|
Small Red Peppers |
INSTRUCTIONS
FOR GARNISHING
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
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