2176—TURNIPS (Navets)
Whether served as vegetables or as a garnish, turnips are
prepared like carrots. They may, therefore, either be served
glazed, or ‘a la Créme,”’ &c.
They may also be served stuffed, after the following re-
cipes :—
R 2177—STUFFED TURNIPS.—A
Take some round, medium-sized turnips, fairly equal in size.
Peel them, and, in so doing, shape them nicely; then, by means
of a round fancy-cutter, cut them deeply at their base, pressing
the instrument into the pulp.
This done, thoroughly parboil and empty them.
With the withdrawn pulp, prepare a purée, to which add an
equal quantity of mashed potatoes. Garnish the turnips with
this purée, and shape the visible portion of the latter dome-
fashion.
Set the stuffed turnips ✪ Stuffed Turnips Ain a sautépan, and complete their
cooking in butter, taking care to baste them frequently.
2178—STUFFED TURNIPS.—B
Prepare the turnips as above; but stuff them with a pre-
paration of semolina cooked in consommé and combined with
grated Parmesan.
654 GUIDE TO MODERN COOKERY
Complete the cooking as directed in the preceding recipe.
N.B.—Proceeding in the same way, turnips may be stuffed
with spinach, chicory, and even with farinaceous vegetables or
rice, kept very creamy. All these garnishes are at once sightly
and excellent.
2179—PUREE DE NAVETS (Turnip Puree)
Slice the turnips and cook them in a little butter, salt, sugar,
and the necessary amount of water. Rub through tammy, and
thicken the resulting purée with only just the required quantity .
of very good mashed potatoes.
2180—TURNIP-TOPS
Young turnip-tops are very much liked in England as a
luncheon vegetable. They should be prepared like ‘‘ Choux
verts cooked a l’anglaise.”’
ONIONS (OIGNONS)
2181—STUFFED ONIONS
Take some medium-sized, mild, Spanish onions; cut them
at a point one-quarter of their height from the top, and parboil
them thoroughly.
Empty them, leaving only a wall one-third in. thick; chop
up the withdrawn parts, and mix them with an equal quantity
of Duxelles✪ Stuffed Onions (No. 225).
Garnish the emptied onions with this preparation; complete
their cooking by braising them, and glaze them at the last
moment, simultaneously with the formation of the gratin.
N.B.—Proceed in the same way for onions stuffed with
spinach, Rizotto, or semolina, &c., as suggested under Nos.
2177 and 2178.
Onions may also be garnished with a soufflé preparation of
spinach, tomatoes, chicory, &c. Herein lies scope for a great
variety of excellent and uncommon garnishes.
2182—FRIED ONIONS
Cut them into roundels one-fifth in. thick; separate the rings;
season them with salt and pepper; dredge them and fry them in
very hot oil.
Drain on a piece of linen and salt slightly.
Onions prepared in this way are used particularly as an
accompaniment.
2183—GLAZED ONIONS
For the preparation without colouration: Peel some smak
onions of equal size without grazing them. Set them to cook
VEGETABLES AND FARINACEOUS PRODUCTS 655
in enough white consommé to almost cover them, and two oz.
of butter per pint of consommé.
At the last moment roll them in their cooking-liquor, reduced
to a glaze.
For the preparation with colouration: Cook the onions very
gently in butter, with a pinch of powdered sugar, so that the
cooking and the colouring may be effected together.
2184—PUREE D’OIGNONS, dite SOUBISE
See No. 104, in the chapter on sauces.
2185—SORREL (Oseille)
Having shredded the sorrel and washed it in several waters,
set it to cook gently in a little water. This done, thoroughly
drain it on a sieve and mix it with a pale roux, consisting of
two oz. of butter and one oz. of flour. Add one and one-quarter
pints of consommé, salt, and a pinch of sugar to it, and braise
it in the oven for two hours.
Page 375 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2176—TURNIPS (Navets)
Whether served as vegetables or as a garnish, turnips are prepared like carrots. They may, therefore, either be served glazed, or ‘a la Créme,”’ &c.
They may also be served stuffed, after the following recipes :— R 2177—STUFFED TURNIPS.—A
Take some round, medium-sized turnips, fairly equal in size. Peel them, and, in so doing, shape them nicely; then, by means of a round fancy-cutter, cut them deeply at their base, pressing the instrument into the pulp.
This done, thoroughly parboil and empty them.
With the withdrawn pulp, prepare a purée, to which add an equal quantity of mashed potatoes. Garnish the turnips with this purée, and shape the visible portion of the latter domefashion.
Set the stuffed turnips in a sautépan, and complete their cooking in butter, taking care to baste them frequently.
2178—STUFFED TURNIPS.—B
Prepare the turnips as above; but stuff them with a preparation of semolina cooked in consommé and combined with grated Parmesan.
Complete the cooking as directed in the preceding recipe.
N.B.—Proceeding in the same way, turnips may be stuffed with spinach, chicory, and even with farinaceous vegetables or rice, kept very creamy. All these garnishes are at once sightly and excellent.
2179—PUREE DE NAVETS (Turnip Puree) Slice the turnips and cook them in a little butter, salt, sugar, and the necessary amount of water. Rub through tammy, and
thicken the resulting purée with only just the required quantity .
of very good mashed potatoes.
2180—TURNIP-TOPS
Young turnip-tops are very much liked in England as a luncheon vegetable. They should be prepared like ‘‘ Choux verts cooked a l’anglaise.”’
ONIONS (OIGNONS)
2181—STUFFED ONIONS
Take some medium-sized, mild, Spanish onions; cut them at a point one-quarter of their height from the top, and parboil them thoroughly.
Empty them, leaving only a wall one-third in. thick; chop up the withdrawn parts, and mix them with an equal quantity of Duxelles (No. 225).
Garnish the emptied onions with this preparation; complete their cooking by braising them, and glaze them at the last moment, simultaneously with the formation of the gratin.
N.B.—Proceed in the same way for onions stuffed with spinach, Rizotto, or semolina, &c., as suggested under Nos. 2177 and 2178.
Onions may also be garnished with a soufflé preparation of spinach, tomatoes, chicory, &c. Herein lies scope for a great variety of excellent and uncommon garnishes.
2182—FRIED ONIONS
Cut them into roundels one-fifth in. thick; separate the rings; season them with salt and pepper; dredge them and fry them in very hot oil.
Drain on a piece of linen and salt slightly.
Onions prepared in this way are used particularly as an accompaniment. 2183—GLAZED ONIONS
For the preparation without colouration: Peel some small onions of equal size without grazing them. Set them to cook
in enough white consommé to almost cover them, and two oz. of butter per pint of consommé.
At the last moment roll them in their cooking-liquor, reduced to a glaze.
For the preparation with colouration: Cook the onions very gently in butter, with a pinch of powdered sugar, so that the cooking and the colouring may be effected together.
2184—PUREE D’OIGNONS, dite SOUBISE See No. 104, in the chapter on sauces.
2185—SORREL (Oseille)
Having shredded the sorrel and washed it in several waters, set it to cook gently in a little water. This done, thoroughly drain it on a sieve and mix it with a pale roux, consisting of two oz. of butter and one oz. of flour. Add one and one-quarter pints of consommé, salt, and a pinch of sugar to it, and braise it in the oven for two hours.
Records on this page
Stuffed Turnips AStuffed Turnips BStuffed Onions