No. 692 — Jardinière
English historical translation of Molokhovets recipe No. 692 from the 1901 Russian cookbook, retaining original methods and measures.
Take an assortment of vegetables: a firm head of cabbage cut into large pieces, potatoes, swedes, turnips, carrots, two whole onions, green shelled peas and the youngest broad beans with their white skins removed. Cauliflower and Jerusalem artichokes may also be included.
Potatoes and cabbage are the principal vegetables; use three times as much of these as of the others. In winter the dish is still excellent with potatoes, fresh cabbage, turnips, swedes, carrots and a little onion. Use turnips only if they are not bitter.
Peel and wash everything and drain thoroughly, or dry with a towel if there is no time to wait. Shape each vegetable differently, or simply cut into small pieces. Mix thoroughly.
Put the vegetables in a glazed earthenware pot, tie a cloth over it and seal with dough before placing it in the oven. Cook until completely tender. If no dough is available, a tightly fitting lid is sufficient.
Serve in the cooking pot wrapped in a napkin, with the freshest melted butter separately. The author advises salting at the table, saying the vegetables cook more tenderly without salt.
Instead of melted butter, offer a sauce made from 1½ spoonfuls of butter, ½ spoonful of flour, 1½ glasses of cream, salt and a little pepper.