vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Turnips a la Poulette
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 140. The excerpt below is the record exactly as published.
Turnips a la Poulette. Shape into pears, blanch in boiling water, drain. Prepare a white sauce with flour and water, butter, a pinch of sugar, and a little stock ; put in the turnips and let them cook till done. Place the turnips on the dish in which they are to be served. Stir the yolk of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.