Navarin Printanier (Spring Navarin)

Ingredients

• The pieces of meat and their sauce
• 20 small onions
• 300 grammes small carrots
• 300 grammes new turnips
• 300 grammes small potatoes
• A decilitre and a half of fresh green peas
• A decilitre and a half of French beans

Instructions

1. Proceed as in the preceding recipe for the first part of the operation.
2. When the pieces have been changed from one saucepan to another, add the small onions, the turned carrots, the new turnips trimmed, tossed in the pan and glazed, the small potatoes, the fresh green peas and the French beans cut in lozenges.
3. Pass the well skimmed sauce over the whole.
4. Continue the cooking in the oven at a slow boil, basting the vegetables on top often with the sauce.
5. Dish in a timbale and serve burning hot.