TURNIPS (Navets)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for garnishes
for separate service
sauces
à la poulette
à la béchamel
Instructions (6)
  1. Shape the roots into little cones or ovals of an equal size.
  2. Cut the roots into pieces and shape them about the size of a bantam's egg.
  3. Boil the shaped roots until tender.
  4. Serve with velouté or sauce milanaise poured over them.
  5. Trim young turnips.
  6. Send up trimmed young turnips à la poulette, or à la béchamel.
Original Text
TURNIPS (Navets) do not require much discussion. It should be remarked, however, that when nice and young they are well worthy of attention, especially as garnishes for entrées, stews, &c. Think of appearance when serving them, and shape the roots into little cones or ovals of an equal size. Thus trimmed, a dish of turnips served with velouté or sauce milanaise is quite worthy or separate service as an entremets: the roots should be cut into pieces and shaped about the size of a bantam's egg, boiled to a turn, and served with either of the sauces named poured over them to finish with. Trimmed in the same way, young turnips can be sent up à la poulette, or à la béchamel.
Notes
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