TURNIPS IN WHITE SAUCE.
(An Entremets, or to be served with the Second Course as a Side-dish.)
1168. INGREDIENTS.—7 or 8 turnips, 1 oz. of butter, 1/2 pint of white sauce, No. 538 or 539.
Mode.—Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by recipe No. 538 or 539, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce.
Time.—About 3/4 hour to boil the turnips.
Average cost, 4d. per bunch.
Sufficient for 1 side-dish. Seasonable in winter.
THE FRENCH NAVET.—This is a variety of the turnip; but, instead of being globular, has more the shape of the carrot. Its flavour being excellent, it is much esteemed on the Continent for soups and made dishes. Two or three of them will impart as much flavour as a dozen of the common turnips will. Accordingly, when stewed in gravy, they are greatly relished. This flavour resides in the rind, which is not cut off, but scraped. This variety was once grown in England, but now it is rarely found in our gardens, though highly deserving of a place there. It is of a yellowish-white colour, and is sometimes imported to the London market.