Turnip Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Pare four turnips.
  2. Sweat them with a little water till they are done and the liquor reduced.
  3. Rub them through a tamis sieve.
  4. Add to them a small quantity of benshamelle.
  5. Cut some more turnips in shapes as for a haricot.
  6. Sweat them in the like manner.
  7. Add the benshamelle to them.
Original Text
Turnip Sauce. Pare four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to them a small quantity of benshamelle, and then cut some more turnips in shapes as for a haricot. Sweat them in the like manner, and add the benshamelle to them. [77]
Notes
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