Turnips à la Mancelle

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 (10)

about one pound of young turnips ↝ Turnip greens, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
eschalot
a set of blanched calf's or sheep's brains that are cut up into little dice shapes ↝ Fava beans, cooked [Beans, peas, legumes]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
four large tablespoonfuls of thick veloute sauce ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]
one or two red chillies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a few long thin strips of French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (12)

Peel the turnips and cut them in lengths of about two inches by half an inch square.
Blanch the turnips, then rinse in cold water.
Place the turnips in a buttered sauté pan.
Season with a little salt and pepper, chopped parsley and eschalot.
Sprinkle over them a set of blanched calf's or sheep's brains that are cut up into little dice shapes.
Put a buttered paper over the top, and place the lid on the pan.
Let it draw down on the side of the stove for about twenty minutes.
Add a few drops of lemon juice and four large tablespoonfuls of thick veloute sauce.
Boil up all together.
Dish up couronne on a hot dish.
Garnish with one or two red chillies and a few long thin strips of French gherkin.
Serve while very hot.

Original Text

Turnips à la Mancelle.
(Navets à la Mancelle.)

Take about one pound of young turnips, peel them and cut them in lengths of about two inches by half an inch square, put them to blanch, then rinse in cold water, and place them in a buttered sauté pan, season with a little salt and pepper, chopped parsley and eschalot, and then sprinkle over them a set of blanched calf's or sheep's brains that are cut up into little dice shapes, put a buttered paper over the top, and place the lid on the pan and let it draw down on the side of the stove for about twenty minutes, then add a few drops of lemon juice and four large tablespoonfuls of thick veloute sauce, boil up all together, dish up couronne on a hot dish and garnish with one or two red chillies and a few long thin strips of French gherkin, and serve while very hot.

Notes

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