Puree de JSTavets au Gratin

Ingredients

• 2 lbs. young turnips
• 3 oz. butter
• £ oz. flour
• 1 gill bechamel sauce {No. 202}
• ^ pint rich stock
• 1 medium-sized onion
• salt
• pepper
• nutmeg
• bread-crumbs

Method

1. 1

   Wash, peel, and slice the turnips, put them into cold water with a little salt.

2. 2

   Peel and blanch the onion, chop it finely, then cook for ten minutes in an ounce of butter; add the turnips, previously drained.

3. 3

   Stir over a slow fire for about fifteen minutes.

4. 4

   Melt an ounce of butter, add the flour, and cook a little without browning, moisten with the stock and boil while stirring for ten minutes.

5. 5

   Mix both the turnips and thickened stock and let simmer for about half an hour.

6. 6

   Pass through a sieve, season to taste, arrange in a gratin dish, mask with white sauce, sprinkle with bread-crumbs, and bake for ten to fifteen minutes in a hot oven.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 391. The excerpt below is the record exactly as published.

Puree de JSTavets au Gratin. — 2 lbs. young turnips, 3 oz. butter, £ oz. flour, 1 gill bechamel sauce {No. 202), ^ pint rich stock, 1 medium-sized onion, salt, pepper, nutmeg, bread-crumbs

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