Turnip Purée

Ingredients

• One and one-half pounds of turnip
• one ounce of flour
• three pints of white stock
• three ounces of rice
• three ounces of butter
• one-half pint of double cream
• one-half saltspoonful of salt
• an equal quantity of pepper
• and sugar

Method

1. 1

   Blanch turnips in boiling water, soak in cold water for one hour.

2. 2

   Melt butter in a saucepan, stir in flour and two pints of stock.

3. 3

   Add turnips, pepper, salt, and sugar.

4. 4

   Simmer until tender, pass through a sieve, and add remaining stock.

5. 5

   Boil rice separately and serve with purée poured over it, adding cream and remaining butter.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

one ounce of flour, one teaspoonful of sugar, one gill of cream, one-half salt- spoonful of salt and as much pepper. In preparing this purte begin with boiling the toma- toes and the stock together for three quarters of an hour. Pass both then through & fine sieve, and while straining, melt in the saucepan the butter, into which stir the flour, and returning the strained liquor then to the saucepan, stir all together until it boils. Now add the sugar, the pepper and the salt, and pour the purge into the tureen, after which add the cream which if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PURfiES.-^ECOND DIVISION. Asparagus Purde.— For this there will, be re- quired : One bundle of asparagus, five ounces of butter, one and one-half ounces of flour, three pints of white stock, one-half pint of cream, one-half saltspoonfUl of salt and the same quantity of pepper. The asparagus has first to be treated by breaking off the tender tips and putting them aside, then blanch the remaining pieces in boiling water, drain them thoroughly, and place them in a saucepan with the butter and flour. Stir all together for five minutes, taking great cate to pre- vent browning, then add the stock and let all boil slowly, until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the saucepan allow it to simmer for twenty minutes, after which add the remaining three ounces of butter. Boil the cream in a separate saucepan and add just before TVKmP FURiE— POTATO PUrAe. 15 serving. Have ready in a tureen the asparagus tips, having previously boiled them in salt and water, and pour over the Purfee as soon as the cream has been added Tiimip Fur€e.— ^Materials to be used in the fol^t lowing quantities : One and one-half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one-half pint of double cream, one-half saltspoonfal of sdlt, and an equal quantity of pepper and sugar

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