Turnip with Mushroom and Egg Salad (Navet a la Salade de Champignons aux Oeufs)

Ingredients

• Peel a turnip
• Shred in julienne style mushrooms
• the white of eggs
• mix with a cream French dressing
• add juice of a lemon
• pepper and salt
• pepper and salt

Method

1. 1

   Peel and scoop out turnip, cook in water with lemon juice, pepper, and salt until tender.

2. 2

   Chill and glaze with orange glaze.

3. 3

   Fill with mushroom and egg salad filling, garnishing with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 436. The excerpt below is the record exactly as published.

Turnip with Mushroom and Egg Salad Navet a la Salade de Champignons aux CEufs Peel a turnip; cut a slice off the top, and a little bit of the under¬ neath so that it will lie steady; scoop out, leaving just a fine shell; put it in water deep enough to cover it; fill with water so that it will remain in its place; add juice of a lemon, pepper and salt; cook until tender. Leave in the water until cold, then take up and glaze the turnip with orange glaze that is made from the juice it has cooked in; color with orange coloring, and thicken with corn¬ starch. [If desired it can be left in its natural color.] Fill with the salad filling. Garnish with lettuce leaves around and the heart of the lettuce in the centre. An excellent salad for luncheon or dinner. Salad Filling. Shred in julienne style mushrooms, the white of eggs, then turnips that have been cooked. Stir mushrooms, white of eggs, and turnips; mix with a cream French dressing

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