Julienne Garnish from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and cut the vegetables, such as carrots, turnips, &c., into strips about an inch long, blanch each separately by putting them in pans with sufficient cold water to cover them, and bringing the...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- vegetables
- carrots
- turnips
- cold water
- water
- salt
- warm butter
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