ASPARAGUS 323 



and for flavouring purposes. In the French national 

 dish bceufa -la-mode Carrots play an all-important part. 

 They are cut into slices after having been scraped, and 

 are thrown into the saucepan wherein the piece of beef 

 is simmering with onions. Sufficient water to cover 

 them is added with a tablespoonful of brown sugar, salt 

 and plenty of pepper. In fact neither Carrots nor 

 Turnips are ever prepared without the addition of a 

 little sugar. For garnishing cut in the shape of pears 

 and cook in boiling water for about ten minutes. Then 

 butter the bottom of a flat saucepan, put in the Turnips 

 or Carrots, sprinkle with white powdered sugar and 

 moisten with a little stock ; butter also a round of 

 white paper, the size of the saucepan, and cover the 

 vegetables with it, the butter downwards, of course. 

 Put the saucepan in a quick oven at first, and then open 

 the oven door to finish cooking slowly. They can be 

 served by themselves and are much appreciated by 

 some people and should be dressed in a pyramid. In 

 the country Carrots and Turnips, like nearly all the 

 green vegetables, are often sauteed with butter and a 

 bowl full of cream added the moment before serving 

 and while the vegetables are still on the fire ; but in 

 towns cream is less often used for the common vege- 

 tables, as it is more costly than the vegetable itself. 



ASPARAGUS 



Is boiled in France in exactly the same manner as 

 in England, always with the addition of salt in the 



