Wash and peel the turnip, cook it in salted water until tender, strain and rub through a sieve. Mix 1 oz. butter with the flour, stir over the fire for a few minutes, add the turnip pulp, sauce, and seasoning, let it come to a boil ; then stir in the cream and keep hot ; if found too thick, add a little milk or white stock. Boil the macedoine of vegetables separately in salted water, strain, and put with the sauce. Let it get thoroughly hot without boiling, finish with the remaining butter, and use as required. 472. A la Joinville. — Truffles, coarsely chopped. RichVeloutee sauce (No. 206). Served with poultry and braised meats. 473. A la Louis X V. — New potatoes, centre scooped out, filled with chicken forcemeat and chopped truffles✪ A la Louis XV, baked or braised, served with fillets of beef, tournedos, &c. Sauce, Madere or Tomate (No. 272). 474. A la Lyonnaise.— Peeled onions, cut into round slices, dipped in milk and flour, fried and served in centre of dish. Brown Sauce✪ A la Lyonnaise (No. 7). 475. A la Maitre d'Hdtel. — This name is applied, to dishes garnished with parsley butter, or a white sauce containing finely chopped parsley. (See Sauces and Compound Butters.) 476. A la Macedoine. — This also applies to a mixture of vegetables, as for jardiniere, and is used as garnish for soups and entrees. It is also adapted for fruit. A typical" collection of fruit dressed as salad or in jelly. 476 a. A la Milanaise. — Mushrooms, truffles, and smoked and cooked ox-tongue, all cut into julienne-shaped pieces. Cooked macaroni, cut into short pieces, finished together or separately in tomato and Madere sauce, mixed in equal quantities, flavoured with grated Parmesan or Gruyere cheese. The macaroni is sometimes substituted by cooked rice, richly seasoned with tomato and cheese. 477. A la Marengo ( for Chicken Saute). — Sliced truffles and mushrooms, eggs, fried whole (folded in) in sweet oil. Sauce, Tomate (No. 271) and Espagnole (No. 236), flavoured with wine. p 210 THE NEW CENTURY COOKERY BOOK 478. A la Montebello. — Well-reduced tomato sauce (No. 271), blended with half the quantity of Bearnaise (No. 225), with 3 or 4 truffles, cut into slices. Sauce and truffles must be heated carefully without boiling. 479. A la JY~ op o lit ait le . — Cooked macaroni, with tomato and cheese flavouring, dressed in the centre of dish, or in timbale shapes round the dish. Sauce, Tomate (No. 271). 480. A la JAivernaise.: — Cooked carrots, turnips, and French beans, all cut into Julienne-shaped strips, dressed in centre or round the dish, served with Supreme Sauce (No. 210), with an extra liaison of yolks of eggs. 481. A la Palmeritaine. — Halves or quarters of aubergines, stuffed with savoury meat stuffing or quenelle meat, baked gratin style, dressed round the dish wdth potato puree in the centre. 482. A la Parisienne. — No special garnish can be quoted for dishes bearing this name ; excepting that in the case of fillets of beef, small ball-shaped potatoes fried or baked are served. Dishes richly garnished and highly seasoned are thus specified. 483. A la Paysanne. — Braised celery, olive-shapes of carrots and turnips, also braised together with small kidney potatoes parboiled and fried in butter, dressed in alternate groups. Sauce, Demi-glace (No. 237).

AI-modernized reading of the original text

Wash and peel the turnip, cook it in salted water until tender, strain and rub through a sieve. Mix 1 oz. butter with the flour, stir over the fire for a few minutes, add the turnip pulp, sauce, and seasoning, let it come to a boil ; then stir in the cream and keep hot ; if found too thick, add a little milk or white stock. Boil the macedoine of vegetables separately in salted water, strain, and put with the sauce. Let it get thoroughly hot without boiling, finish with the remaining butter, and use as required. 472. A la Joinville. — Truffles, coarsely chopped. Rich Veloutee sauce (No. 206). Served with poultry and braised meats. 473. A la Louis X V. — New potatoes, centre scooped out, filled with chicken forcemeat and chopped truffles, baked or braised, served with fillets of beef, tournedos, &c. Sauce, Madere or Tomate (No. 272). 474. A la Lyonnaise.— Peeled onions, cut into round slices, dipped in milk and flour, fried and served in centre of dish. Brown Sauce (No. 7). 475. A la Maitre d'Hdtel. — This name is applied, to dishes garnished with parsley butter, or a white sauce containing finely chopped parsley. (See Sauces and Compound Butters.) 476. A la Macedoine. — This also applies to a mixture of vegetables, as for jardiniere, and is used as garnish for soups and entrees. It is also adapted for fruit. A typical collection of fruit dressed as salad or in jelly. 476 a. A la Milanaise. — Mushrooms, truffles, and smoked and cooked ox-tongue, all cut into julienne-shaped pieces. Cooked macaroni, cut into short pieces, finished together or separately in tomato and Madere sauce, mixed in equal quantities, flavoured with grated Parmesan or Gruyère cheese. The macaroni is sometimes substituted by cooked rice, richly seasoned with tomato and cheese. 477. A la Marengo (for Chicken Saute). — Sliced truffles and mushrooms, eggs, fried whole (folded in) in sweet oil. Sauce, Tomate (No. 271) and Espagnole (No. 236), flavoured with wine. p 478. A la Montebello. — Well-reduced tomato sauce (No. 271), blended with half the quantity of Bearnaise (No. 225), with 3 or 4 truffles, cut into slices. Sauce and truffles must be heated carefully without boiling. 479. A la Napolitaine. — Cooked macaroni, with tomato and cheese flavouring, dressed in the centre of dish, or in timbale shapes round the dish. Sauce, Tomate (No. 271). 480. A la Nivernaise. — Cooked carrots, turnips, and French beans, all cut into Julienne-shaped strips, dressed in centre or round the dish, served with Supreme Sauce (No. 210), with an extra liaison of yolks of eggs. 481. A la Palmeritaine. — Halves or quarters of aubergines, stuffed with savoury meat stuffing or quenelle meat, baked gratin style, dressed round the dish with potato puree in the centre. 482. A la Parisienne. — No special garnish can be quoted for dishes bearing this name ; excepting that in the case of fillets of beef, small ball-shaped potatoes fried or baked are served. Dishes richly garnished and highly seasoned are thus specified. 483. A la Paysanne. — Braised celery, olive-shapes of carrots and turnips, also braised together with small kidney potatoes parboiled and fried in butter, dressed in alternate groups. Sauce, Demi-glace (No. 237).

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The new century cookery book