Fricassee of Chickens, En Haricot-vierge

Ingredients

• 2 or 3 turnips, cut into small squares
• 6 heads of celery, cut into small squares
• Salt, to taste
• Consommé, enough to cover vegetables
• 1 teaspoon sugar
• 1 tablespoon butter
• Small mushrooms, for garnish

Directions

1. Blanch turnips and celery in separate pots of salted water for a few minutes.

2. Drain the vegetables on a sieve.

3. Stew turnips and celery separately in consommé, adding sugar, salt, and butter.

4. Cover with a round piece of paper while stewing until nearly dry.

5. Drain again on a sieve.

6. Heat the fricassee and place it neatly on a serving dish.

7. Arrange the turnips, celery, and mushrooms around the fricassee.

8. Pour the sauce over the entire dish and serve.