Rave Farce (Stuffed Turnips)

Ingredients

• half a dozen small white turnips
• a good bit of butter
• some pepper
• some salt
• a third of the quantity of mashed potatoes
• some good cream

Method

1. 1

   Peel and shape turnips, hollow out, and parboil.

2. 2

   Cook Brussel sprouts, strain, and return to pot with butter, pepper, and salt.

3. 3

   Stew until soft, pass through a sieve with mashed potatoes.

4. 4

   Fill turnips with mixture, braise in butter, basting frequently.

5. 5

   Mask with green cullis.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 37. The excerpt below is the record exactly as published.

Rave Farce. (Stuffed Turnips.) Take half a dozen small white turnips, peel and make into a good shape, cut off one of the ends and hollow out the centre. Parboil them, after which take out more of the pulp, leaving a thinnish case. Meanwhile half cook some Brussel sprouts in water. Strain and return to the pot with a good bit of butter, some pepper, and salt. Stew till quite soft. Pass this through a very fine sieve along with a third of the quantity of mashed potatoes. Return all to the pot, and heat up with some good cream. Fill the turnip case with this mixture, and place them in a sauce-pan with some butter, and braise till finished. They will repuire frequent basting to keep them from drying up. Mask with green cullis. 70 BELGIUM Green Cullis. Take peas, boil them in a small kettle with good broth : take a piece of veal, a piece of ham, with an onion cut altogether into small dice, and put them to sweat very gently over the fire ; being a little clammy, moisten them with your soaking broth, season it and let it stew softly ; take parsley, the tops of green onions and spinage, of each a handful, and after they are picked, washed, and blanched in boiling water, squeeze them well and pound them, then take them out of the mortar and pound the peas. Your meat being stewed, take it out of the cullis with a skimmer, take the fat off the cullis ; let it be of a good taste, and mix your peas and the tops of green onions with it, and so strain it off. This cullis may be used with all sorts of green soups. Capon a la Flammande. (Braised Fowl.) Take a nice plump capon, and stuff it with mushrooms tried in butter. Put it in the oven and half brown it. Put it in a casserole with a slice of ham on top, adding after half cooking in a stewpan a pint of green peas, a dozen small onions, a small finely-shred lettuce, a bunch of fine herbs, a little salt, a pinch of sugar, three ounces of butter, and two tablespoonfuls of water. Hermetically seal the top of the casserole, and cook in the oven for three quarters of an hour. Serve in the casserole with potato souffles. Potato Souffles. Clean and cut some potatoes square, and cut into slices one-eighth of an inch thick. Steep them in cold 71 BANQUETS OF THE NATIONS water for a few minutes, then dry them thoroughly with a cloth, and plunge into your fat, which is not too hot. Gradually increase the heat till the potatoes rise to the top of the fat. Drain them and plunge into another pot of fat which is at its greatest heat. Dish, and strew some salt

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