gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Purée de Navets (Freneuse)
From A guide to modern cookery, 1909
Serves 4
Can also be prepared as a velouté or cream.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 133. The excerpt below is the record exactly as published.
one lb. of very firm turnips, parboil, drain, and stew them in one and one-half oz. of butter, the necessary salt, and one-half oz. of sugar, until they are almost completely coo\ed, Moisten with one-half pint of white consommé, and SOUPS 229 complete the cooking. Meantime, cook two medium-sized, peeled and quartered potatoes
Cook this with the app: pantry check, scaling, and the assistant.