294. BROWN PUREE OF TURNIPS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Slice up about eight large sound turnips, put them into a stewpan, into which a quarter of a pound of fresh butter has been previously melted, and add a tablespoonful of pounded sugar.
  2. Fry the turnips thus prepared over a rather brisk fire, in order to give them a light brown colour.
  3. When this is effected, add two quarts of good stock, allow the soup to boil gently by the side of the stove-fire for about three-quarters of an hour, then drain, pass, and proceed to clarify the purée in the usual manner.
  4. Observe, that this kind of purée should not be thick.
Original Text
294. BROWN PUREE OF TURNIPS SLICE up about eight large sound turnips, put them into a stewpan, into which a quarter of a pound of fresh butter has been previously melted, and add a tablespoonful of pounded sugar. Fry the turnips thus prepared over a rather brisk fire, in order to give them a light brown colour; when this is effected, add two quarts of good stock, allow the soup to boil gently by the side of the stove-fire for about three-quarters of an hour, then drain, pass, and proceed to clarify the purée in the usual manner. Observe, that this kind of purée should not be thick.
Notes
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