Puree de Navets au Gratin

Ingredients

• 2 lbs. young turnips
• 3 oz. butter
• | oz. flour
• 1 gill bechamel sauce
• ^ pint rich stock
• 1 medium-sized onion
• salt
• pepper
• nutmeg
• bread-crumbs

Method

1. 1

   Prepare turnips, boil till tender, drain, and mash.

2. 2

   Melt butter, add flour, and cook.

3. 3

   Mix in turnips, bechamel sauce, stock, and seasonings.

4. 4

   Place in a baking dish, top with breadcrumbs, and bake until golden.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 390. The excerpt below is the record exactly as published.

| oz. flour, 3 eggs, ^ gill rich gravy, Jr gill double cream, ^ gill Madeira sauce (No. 237 a), salt, pepper, nutmeg. Trim and wash the lettuces. Boil fa*t till tender in slightly salted water. Drain, squeeze out the moisture, and chop them very finely. 4G0 THE NEW CENTURY COOKERY BOOK Melt 1£ oz. butter in a stewpan, add the flour, stir for a few minutes to cook the flour, then add the minced lettuces, moisten with the gravy, stir with a wooden spoon till the whole simmers, cook for a few minutes, remove the pan from the fire and let cool a little ; next add by degrees the yolks of three eggs and the whites of two, also the cream. Season to taste with salt, pepper, and grated nutmeg. Fill up some well buttered dariole or timbale moulds. Stand them in a saute-pan half filled with boiling water, and poach in the oven for thirty to thirty-five minutes. Unmould on a hot dish and serve with sauce Madere. 1379. JMarrons au Jus {Stewed Chestnuts). — 1^ lb. chestnuts, 1 quart stock, 1 small blade mace, 1 piece of celery, 1 small onion, peeled and stuck with a clove, ^ gill brown sauce, 1 oz. butter, 1 oz. meat glaze, the juice of | lemon, salt, pepper, nutmeg. Slit the chestnuts and put them in the oven for about ten minutes, then remove the outer husks. Parboil the chestnuts in slightly salted water for about 20 minutes, drain, and remove the inner skin. When peeled put them in a stewpan with the stock, the mace, celery, and onion, and boil till quite tender ; it will probably take from thirty to forty-five minutes. When quite done, i.e. mealy, pour off the stock, drain the chestnuts and return them to the stewpan ; add the butter and toss or saute them over a brisk fire, taking great care so as not to break the chestnuts. Pour off the butter, take out the onion, mace, and celery. Add the meat glaze and the sauce ; when hot put in the lemon juice, season to taste, dish up, and serve hot. 1380. Puree d’Oseille. — Wash and pick about 1 lb. of sorrel, boil till tender in salted water, strain well, and rub through a fine sieve. Melt ^ oz. butter in a stewpan, add a dessertspoonful of flour, cook a little, and add the sorrel ; moisten with a gill of cream or stock, season with pepper and salt, stir and cook until it has the desired consistency. Sorrel puree makes a very nice garnish for fricandeau of veal, veal cutlets, paupiettes, poached eggs, &c. If served with the latter the dish should be garnished with croutes of fried or toasted bread. 1381. 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.