Sauced Turnips

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
For the sauce
For Navets à la Poulette variation
Alternative sauces
Instructions (10)
  1. Stir together 1oz. of butter and a dessertspoonful of flour till smooth.
  2. Season with pepper, salt, a dust of sugar, and a very little grated nutmeg if liked.
  3. Moisten with a gill or so (according to quantity) of new milk or cream.
  4. Let this just boil up.
  5. Lay in the turnips.
  6. Let it simmer altogether for a few minutes, and serve as Navets à la crème.
Navets à la Poulette variation
  1. Add to the above sauce the yolk of an egg beaten up in one or two spoonfuls of cream.
Alternative Sauces
  1. Alternatively, tomato, béchamel, velouté, or cheese cream sauce (given for artichokes) may be used in the same way with advantage.
Turnip Preparation
  1. Turnips cooked in this way must be small and even, both in shape and size.
  2. Failing this, however, they should be trimmed into little even-sized cones or pear shapes, but for ordinary purposes it is best to avoid this, as it entails a good deal of waste.
Original Text · last edited 4 days ago
— sauced.—New turnips boiled as above can, when well drained, be served with either of the following sauces: First stir together 1oz. of butter, and a dessertspoonful of flour till smooth, season with pepper, salt, a dust of sugar, and a very little grated nutmeg if liked, moisten with a gill or so (according to quantity) of new milk or cream, let this just boil up, lay in the turnips, let it simmer altogether for a few minutes, and serve as Navets à la crème. If you add to the above sauce the yolk of an egg beaten up in one or two spoonfuls of cream, they become Navets à la Poulette. Or, if preferred, tomato, béchamel, velouté, or cheese cream sauce (given for artichokes) may be used in the same way with advantage. Turnips cooked in this way must be small and even, both in shape and size; failing this, however, they should be trimmed into little even-sized cones or pear shapes, but for ordinary purposes it is best to avoid this, as it entails a good deal of waste.
Notes
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