Turnips Stewed in White Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 52. The excerpt below is the record exactly as published.
Turnips stewed in white sauce. Cut up some young turnips into small balls, blanch and boil them in white thickening, moisten with a little stock, boil until the sauce is reduced, sprinkle with powdered sugar, add a little fresh butter, and just before serving thicken with yolks of egg
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