Parsnips for Garnish

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
boiling water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pat of warmed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of little picked and blanched parsley leaves ↝ Parsley, raw [Not included in a food category]
halves of the hot hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Peel and well wash the parsnips, and cut them crosswise in one and a quarter inch lengths.
Peel these pieces round so as only to get the tender outside part, cut them in Julienne strips, blanch them, strain, and rinse them well in cold water.
Put them in a pan with boiling water, a little salt, and the juice of a lemon.
Boil gently for twenty to thirty minutes, taking care the parsnip is kept well under water.
Strain off the water, mix in a pat of warmed butter, a tablespoonful of little picked and blanched parsley leaves.
Put the parsnip in pretty neat bunches here and there round the salt fish with the halves of the hot hard-boiled eggs.
These should be boiled for seven minutes.

Original Text

Parsnips for Garnish.—Peel and well wash the parsnips, and cut them crosswise in one and a quarter inch lengths; peel these pieces round so as only to get the tender outside part, cut them in Julienne strips, blanch them, strain, and rinse them well in cold water. Put them in a pan with boiling water, a little salt, and the juice of a lemon; boil gently for twenty to thirty minutes, taking care the parsnip is kept well under water, strain off the water, mix in a pat of warmed butter, a tablespoonful of little picked and blanched parsley leaves; put the parsnip in pretty neat bunches here and there round the salt fish with the halves of the hot hard-boiled eggs. These should be boiled for seven minutes.

Notes

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