Parsnips with Cream

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 (11)
Instructions (8)
  1. Peel and wash the parsnips, then cut them into the shape of olives, using only the outside part for the purpose.
  2. Put them into a stewpan and cover them with cold water seasoned with a little salt and lemon juice.
  3. Bring to the boil, then strain.
  4. Put the parsnips into a stewpan with two ounces of good fresh butter.
  5. Add a quarter of a pint of cream, a little pepper and salt, and a quarter of a pint of creamy Bechamel sauce.
  6. Cover over with a buttered paper, put the lid on the pan and cook gently for about thirty to thirty-five minutes.
  7. Sprinkle with a little finely chopped parsley and the juice of half a lemon.
  8. Turn out on a hot dish and serve hot.
Original Text
Parsnips with Cream. (Panais à la Crème.) Take some nice fresh parsnips, peel and wash them, then cut them into the shape of olives, using only the outside part for the purpose; put them into a stewpan and cover them with cold water seasoned with a little salt and lemon juice, bring to the boil, then strain, and put into a stewpan with two ounces of good fresh butter; add a quarter of a pint of cream, a little pepper and salt, and a quarter of a pint of creamy Bechamel sauce; cover over with a buttered paper, put the lid on the pan and cook gently for about thirty to thirty-five minutes; sprinkle with a little finely chopped parsley and the juice of half a lemon, and turn out on a hot dish and serve hot.
Notes
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