Turnip Pudding

Ingredients

• Wash, blanch, peel, and dry some fine large turnips
• warm in a saucepan with melted butter
• add salt
• add pepper
• add a pinch of powdered sugar
• stir in some reduced white béchamel sauce
• add sufficient eggs to make the purée a good substance

Method

1. 1

   Cut turnips into slices and warm in a saucepan with melted butter, adding salt, pepper, and powdered sugar.

2. 2

   Stir in reduced white béchamel sauce, boil for a minute, pass through a tammy, and add eggs to make a good purée.

3. 3

   Pour into a well-buttered mould and cook in a bain-marie.

4. 4

   When done, turn out and garnish with vegetables cooked in béchamel sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 142. The excerpt below is the record exactly as published.

and pepper, cover each one with four pieces of paper, which have been dipped in cold water, bury the truffles in hot cinders, and leave for a quarter of an hour; after which remove the first two pieces of paper, and serve. 364 THE 366 BILLS OF FARE. DECEMBER 29. Potage au tapioca Crécy. Crécy soup with tapioca. Brèmes grillées à la mayonnaise, Broiled sea-bream, Mayonnaise sauce. Gigot de sept heures. Stewed leg of mutton. Bécasses rôties en salmis de table, Salmis of woodcock. Pouding de navets. Turnip pudding. Macédoine de fruits au champagne. Macédoine of fruit with champagne, Salmis of woodcock. This dish is often prepared at table. Cut up some roast woodcock into joints, place the dish over a spirit lamp, sprinkle the pieces of bird with salt, pepper, chopped eschalots, white wine, lemon juice, a little melted butter, and grated bread- crust; simmer for ten minutes; take care to turn the joints when half done, and serve very hot. Turnip pudding. Wash, blanch, peel, and dry some fine large turnips, cut up into slices, and warm in a saucepan with melted butter, add salt, pepper, and a pinch of powdered sugar, stir in some reduced white béchamel sauce, boil for a minute, pass through a tammy, and add suffcient eggs to make the purée a good substance

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