No. 694 — Jardinière, Third Method
English historical translation of Molokhovets recipe No. 694 from the 1901 Russian cookbook, retaining original methods and measures.
Cut cabbage, potatoes, swedes, carrots and turnips into pieces. Add other vegetables when available, such as cauliflower, kohlrabi and artichokes. Shape each vegetable attractively, using different cuts.
Put them into a saucepan with butter and fry lightly, stopping well before they are cooked through.
Sprinkle one spoonful of fine wheat flour over the vegetables and stir thoroughly over the heat so the flour combines with the butter and coats the vegetables.
Add 1½ glasses of broth and cook until tender. Transfer to a serving dish and garnish with sausages, cutlets, a Polish white roll soaked in milk and fried, or brains, as desired.