JARDINIÈRE SALAD
- 1 cupful strips new turnip
- 1 cupful strips new carrots
- 1 cupful strips potatoes
- 1 cupful green peas
- 2 heaping tablespoonfuls (2 ozs.) butter
- Chicken stock
- 4 tablespoonfuls olive oil
- 2 tablespoonfuls white wine vinegar
- Mayonnaise dressing
Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.
Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.