Turnip Mushroom Salad a la Camille

Ingredients

• small white turnips
• two cups of water
• two teaspoons of sugar
• Aurorian sauce
• four bunches of chicory
• about six medium-cooked mushrooms
• a spoon of butter
• the yolks of the eggs

Method

1. 1

   Peel and cut the turnips in halves lengthwise, scoop them out, and cook in water with lemon juice and sugar until done.

2. 2

   Fill with a mixture of mushrooms and sweetbreads, garnish with chicory, and decorate with egg yolk paste.

3. 3

   Serve on tomato slices on lettuce leaves.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 49. The excerpt below is the record exactly as published.

four bunches of chicory around and some in the center of the filling. This is a complete salad. 66 MRS. ERICSSON HAMMOND’S COOK BOOK Turnip Mushroom Salad a la Camille Salade de Navets aux Champignons a la Camille Take small white turnips all even size; peel and cut them in halves lengthwise; scoop them out, leaving a thin shell; put them in two cups of water with the juice of a lemon and two teaspoons of sugar; cook them until well done and leave in the juice until cold. Put them on a platter and fill. Place them on slices of tomatoes on lettuce leaves in the form of a ring and sprinkle them with finely chopped parsley. Decorate a rose on each with the yolks of the eggs that have been mixed with a spoon of butter and stirred to a paste. In the center fill with Aurorian sauce and with the heart of the lettuce in the middle. Garnish with long strips of green peppers in between each turnip. Salad for lunch or dinner. Filling. Cut about six medium-cooked mushrooms

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