Garnish of Turnips

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
for finishing
Instructions (7)
  1. Peel four turnips; cut or turn them into fancy shapes, as directed in the preceding article.
  2. Boil them for three minutes.
  3. Drain them on a napkin.
  4. Place them in a stewpan, with a little sugar, salt, and a small pat of butter.
  5. Moisten with some white broth.
  6. Put them on the stove.
  7. When they are nearly done, boil them down quickly in their glaze, without allowing them to acquire much colour.
Original Text
GARNISH OF TURNIPS. PEEL four turnips; cut or turn them into fancy shapes, as directed in the preceding article; boil them for three minutes, drain them on a napkin, place them in a stewpan, with a little sugar, salt, and a small pat of butter; moisten with some white broth, put them on the stove, and, when they are nearly done, boil them down quickly in their glaze, without allowing them to acquire much colour. These turnips may be used for a garnish of meat rolled in their own glaze; or a spoonful of either Allemande, Béchamel, Suprême, or finished Espagnole sauce may be added.
Notes
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