911 | Beet-roots Sautées au Beurre.
—With the same quantity of beet-roots proceed as in No. 910; when cooked and peeled, cut them up in clove-shaped pieces; then put them in a sautoire with one ounce of butter, seasoning with a pinch of pepper, and sprinkling a very little powdered sugar over them. Let them cook on the stove for six minutes, carefully tossing them from time to time; then arrange them in a hot vegetable-dish, and serve.