Turnips a la Marechale
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve in the baking dish.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 254. The excerpt below is the record exactly as published.
Turnips a la Mareehale, — [ Wyvern.] — Choose four four- ounce Turnips, pare, and cut them in slices about the thickness of a halfpenny; trim these in equal-sized rounds or ovals, drop them one by one into cold water, drain, and put them on a clean cloth to dry. Butter a saute-pan with two ounces of butter, set it over a low fire, lay in the Turnip slices, and move them about till they are turning a pale gold colour. Now arrange them in layers in a buttered fire-proof dish, and dust each with grated Parmesan. When the dish is full moisten the whole with Sauce Milanaise
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Cook this with the app: pantry check, scaling, and the assistant.