Stuffed Turnip with Macedoine Salad, a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Salad for luncheon, dinner, or supper.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 445. The excerpt below is the record exactly as published.
Stuffed Turnip with Macedoine Salad, a la Octavious Navets farcis de Salade Macedoine, A la Octavious Select small white turnips all same size, cut a slice from the side, scoop out carefully; cook in water, lemon juice, and salt, until done — which takes about twenty minutes; leave in the water until cold. Take out, fill wTith a macedoine salad (that has been mixed with mayonnaise dressing, consisting of peas, string beans, onions, carrots, and the turnip that is scooped out), spread mayonnaise dressing on top, decorate around with Spanish pepper and truffles; stick a green leaf in each. Serve on a thin slice of tomato with lettuce leaves
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