VEGETABLES À LA JARDINIÈRE
Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered [Béchamel Sauce]. Season with salt and pepper and add a little sugar if desired.
Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered [Béchamel Sauce]. Season with salt and pepper and add a little sugar if desired.