Parsnips with Egg Sauce

Ingredients

• enough parsnips to make three pints
• a pint of rich milk
• a level tablespoonful of flour

Method

1. 1

   Steam, bake, or boil the parsnips until tender.

2. 2

   Prepare an egg sauce with milk and flour, add beaten egg yolk, and pour over the parsnips to serve.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.

parsnips with egg sauce. They are also very nice mashed and seasoned with cream. Baked and steamed parsnips are far sweeter than boiled ones. Boiled Parsnips.— Clean, scrape, drop into a small quantity of boiling water, and cook until they can be easily pierced with a fork. Drain thoroughly, cut the parsnips in slices, and mash or serve with a white sauce, to which a little lemon juice may be added if desired. 84 EVERY-DAY DISHES. Mashed Parsnips. — Wash and scrape, dropping at once into cold water to prevent discoloration. Slice thinly, and steam, or bake whole until perfectly tender. When done, mash until free from lumps, removing all hard or stringy portions ; add salt to taste and a few spoonfuls of thick sweet cream, and serve. Parsnips witii Cream Sance. — Bake as previously directed. When tender, slice, cut into cubes, and pour over them a cream sauce prepared as for turnips with cream sauce. Boil up together once, and serve. Parsnips witli Egg Sauce. — Scrape, wash, and slice thinly, enough parsnips to malve three pints ; steam, bake, or boil them until very tender. If boiled, turn into a colander and drain well. Have ready an egg sauce, prepared by heating a pint of rich milk or very thin cream to boiling, and stirring into it a level tablespoonful of flour

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