A la Jardiniere

Ingredients

• 1 small turnip
• 1 dessertspoonful flour
• 1£ oz. butter
• 1 pinch caster sugar
• ^ gill bechamel sauce
• j gill cream
• salt
• pepper
• pinch of grated nutmeg
• parsley
• a pint of various kinds of macedoine of vegetables

Method

1. 1

   Wash and peel the turnip, cook it in salted water until tender, strain and rub through a sieve.

2. 2

   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.

3. 3

   If found too thick, add a little milk or white stock.

4. 4

   Boil the macedoine of vegetables separately in salted water, strain, and put with the sauce.

5. 5

   Let it get thoroughly hot without boiling, finish with the remaining butter, and use as required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 157. The excerpt below is the record exactly as published.

A la Jardiniere. — This signifies a collection of young vegetables cooked after being neatly cut or scooped into shapes ; it is adapted for soups, entrees, and removes. The following is a typical example for an entree garnish : — 1 small turnip, 1 dessertspoonful flour, 1£ oz. butter, 1 pinch caster sugar, ^ gill bechamel sauce, j gill cream, salt, pepper, and pinch of grated nutmeg, parsley, a pint of various kinds of macedoine of vegetables

Cook this with the app: pantry check, scaling, and the assistant.