295. WHITE PUREE OF TURNIPS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a dozen large sound turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of pounded sugar ↝ Sugar, NFS [Sugars and honey]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two quarts of white consommé of fowl ↝ Guinea hen, meat only, raw [Poultry Products]

Instructions (6)

Slice up a dozen large sound turnips.
Put them into a stewpan with a quarter of a pound of fresh butter, a tablespoonful of pounded sugar, and a little grated nutmeg.
Put these to simmer on a slow fire, without allowing them to acquire any colour.
When the turnips begin to melt, add two quarts of white consommé of fowl.
Set the whole to boil gently on the corner of the stove for about three-quarters of an hour.
Proceed to drain, pass, and pound the turnips—reserving the broth they have been boiled in to clarify the

Original Text

295. WHITE PUREE OF TURNIPS.
SLICE up a dozen large sound turnips, put them into a stewpan with a quarter of a pound of fresh butter, a tablespoonful of pounded sugar, and a little grated nutmeg. Put these to simmer on a slow fire, without allowing them to acquire any colour. When the turnips begin to melt, add two quarts of white consommé of fowl; and having set the whole to boil gently on the corner of the stove for about three-quarters of an hour, proceed to drain, pass, and pound the turnips—reserving the broth they have been boiled in to clarify the

Notes

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