Turnips 'en Poulette'
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.
Turnips “en Poulette.” Young turnips cut into balls. Boil them for a few minutes ; drain them ; blend a little flour and butter in a saucepan ; add some white stock ; put in the turnips, and simmer them till done. Take out the turnips ; thicken the sauce with butter and yolks of eggs, and serve over the turnips. 174. — Turnips “au Gratin.” Boil the turnips ; cut them in thin slices ; put them in a deep baking-dish, with layers of gravy, Parmesan VEGETABLES, .ETC. 73 cliG6S6, pGppGi'j £uicl Scilt. Sprinlilc bi 6cicl“Cruiiiljs on the top, and bake about 15 minutes. A white sauce can be used instead of broAvn gravy, and makes an equally good and savoury dish. 175. — Pxiree of Turnips. Cut the turnips into slices, boil them for a few minutes, drain them ; put them in a saucepan, with a lump of butter
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