Reference > Farmer's Cookbook > VEGETABLES > Curried Vegetables
  Vegetable Soufflé Macedoine of Vegetables à la Poulette  
CONTENTS · BIBLIOGRAPHIC RECORD

Curried Vegetables

Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Vegetable Soufflé Macedoine of Vegetables à la Poulette  
 
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