Puree of Turnips, Caroline

Ingredients

• six turnips
• two quarts of chicken or veal broth
• half a pound of rice
• a bouquet garni
• four ounces of sweet butter
• salt
• pepper
• small pieces of bread

Method

1. 1

   Peel and cut turnips, boil with broth, rice, and bouquet garni.

2. 2

   Strain, return to heat, and add butter slowly.

3. 3

   Season and serve with fried bread pieces.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 187. The excerpt below is the record exactly as published.

Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hctel Leg of veal, au jus Carrots, Vichy Peas in butter Chateau potatoes Field and beet salad Strawberry ice cream Assorted cakes Coffee Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes. Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves. Eggs, de Lesseps. Butter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes. Put a small piece of butter in a frying pan and cook until smoking, and nearly black ; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers. Rump steak, Dickinson. Broil a rump steak, and place on a platter. Parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes. Pour sauce Colbert around the steak. Jerusalem artichokes in cream. Peel a quart of Jerusalem artichokes, and put in a casserole with water, salt and a piece of lemon. Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced. Make a pint of cream sauce, put the artichokes in it, and boil for a few min- utes. Season well. Puree of turnips, Caroline. Peel six turnips, cut in four, put in a cas- serole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni. Boil until done, remove the bouquet, and strain through a fine sieve. Put back in the casserole, bring to a boil ; and add slowly, bit by bit, four ounces of sweet butter ; season with salt and pepper, and serve with small pieces of bread

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