Garnishing Rouennaise

Ingredients

• three medium-sized turnips
• one ounce of butter
• a pint of Espagnole sauce (No. 151)
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Cut turnips into six clove-of-garlic-shaped pieces, pare nicely, and cook in a sautoire with butter and powdered sugar for ten minutes.

2. 2

   Moisten with Espagnole sauce, add salt and pepper, cook for twenty minutes, skim off fat, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 125. The excerpt below is the record exactly as published.

Garnishing Rouennaise. — Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid on tightly and cook in the oven for ten minutes, shak- ing it by the handle frequently. Moisten with a pint of Espagnole sauce (No. 151); add a pinch each of salt and pepper; cook again for twenty minutes, skim off the fat, and serve. 253. Garnishing Robinson. — Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teaspoonfuls of pepper, and after cooking three minutes, put them in a saucepan, with a pint of Madeira sauce (No. 185); boil for five minutes and serve. 254. A Bouquet. — how to prepare. — Take four branches of well- washed parsley-stalks — if the branches be small, take six — one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the centre of the parsley, so as to prevent cloves, thyme, and bay-leaf from dropping out of the bouquet while cooking; fold it well, and tightly tie with a string, and use when required in various recipes. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper

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