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Turnips a la Poulette
From Soyer's standard cookery, 1912
Serves 4
Keep hot before serving.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.
Turnips a la Poulette. Peel about one pound of young turnips, wash them well, trim into olive or pear shapes; put them on fire in cold salted water, and bring them sharply to the boil; then drain, rinse in cold water, and dry them in a clean napkin. Have ready some veloute sauce (i.e., melted butter, made with one ounce of butter, one and a half ounces of flour, and about three- quarters of a pint of vegetable stoc
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