Pousses de Navets aux (Eufs Poches) (Turnip-tops with Poached Eggs)

Ingredients

• a quantity of turnip-tops
• a couple of ounces of butter
• pepper
• salt
• a few tablespoonfuls of grated Parmesan cheese
• a round fluted cutter
• some eggs

Method

1. 1

   Puree boiled turnip-tops, sauté with butter, pepper, and salt until desired consistency.

2. 2

   Make a bed of puree in a dish, surround with fried croutons, and top with poached eggs trimmed with a cutter.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 36. The excerpt below is the record exactly as published.

Pousses de Navets aux (Eufs Poches (Turnip-tops with Poached Eggs). — Pass through a hair sieve a quantity of turnip-tops previously boiled in salted water. Melt in a saucepan a couple of ounces of butter, add the turnip -top puree with pepper and salt to taste, and work it on the fire till it is of the desired consistency, adding a few table- spoonfuls of grated Parmesan cheese. Should the turnip- tops get too dry, add a little milk or cream. Make a bed of the puree, which should be rather stiff, in a dish, put round it a circle of triangular croutons of bread, placed on end and fried a light golden colour. On the bed of turnip - tops lay some eggs, poached in water with a little vinegar in it, and neatly trimmed with a round fluted cutter

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