Turnips à la Savoisienne

Ingredients

• six nice tender turnips
• an ounce of fresh butter
• a tablespoonful of grated cheese
• a similar quantity of gravy or good stock

Method

1. 1

   Blanch turnips, cool, slice, and fry in butter until golden.

2. 2

   Layer in a dish with cheese and gravy, bake until brown, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.

TURNIPS A LA SAVOISIENNE. Choofie, peel, and blanch six nice tender turnips for five minutes ; then drain and let them get cold ; after which cut them in slices the eighth of an inch thick and fry with an oimce of fresh butter to a nice golden colour, taking care to season them with salt and grated nutmeg. Put a layer of these at the bottom of a buttered gratin-dish, sprinkle on them a tablespoonful of grated cheese with a similar quantity of gravy or good stock, then another layer of turnips, and so on, finishing with grated cheese and rasp- ings mixed with an ounce of melted butter. Bake this in a hot oven to a nice brown colour, then add two or three tablespoonfuls of gravy over, and serve. 74L MASHED TURNIPS. Peel, cut in eight parts, and blanch in the usual way half a dozen turnips ; then drain and fry in a stewpan with, an ounce of butter for five minutes ; season with salt, pepper, and nutmeg ; moisten with a gill of good white stock. Simmer gently with the lid on, and when well done rub 368 PRACTICAL HOUSEHOLD COOKERY. through a fine wire sieve iato the stewpan again; add an ounce of fresh butter

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