Beetroot with Poulette Sauce
From Culinary jottings, 1885
Beetroot is better baked than boiled.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 88. The excerpt below is the record exactly as published.
This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them
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