Boiled Turnips With White Sauce

No. 1647. - Prepare and cook the Turnips as in No. 1646 and, when they are done, drain them, and put them in a saucepan with a piece of butter. Toss them over the fire a few minutes and add a few spoonfuls of Allemande sauce. Before serving sprinkle a little finely chopped parsley over them.

Note. - The above is known as Turnips, Poulette style. A very nice sauce may be made of the broth in which the Turnips were cooked that is somewhat similar to a Butter sauce.

Soup - Puree Of Turnips

No. 1648. - Pare and slice two dozen white Turnips, parboil them for five minutes, drain them and put them in a saucepan with a piece of butter and a little sugar. Set them on the fire and, when the moisture is reduced, let them get lightly colored. Then add two quarts of white broth and a faggot of parsley, garnished with two leeks. Cover the saucepan and let them get well cooked. Then add two quarts of lightly thickened chicken or veal broth. Fifteen minutes after this skim it well, take out the faggot, and rub the soup through a fine sieve. Put it back in a saucepan to keep warm, and season to taste. Before serving add six ounces of butter and a pint of cream, in which dilute the yolks of eight raw eggs. Stir it well until the butter is melted, and serve it with boiled rice or small pieces of toasted bread.

Soup-Puree Of Turnips, With Cream

No. 1649. - Prepare the Turnips as in No. 1648, and, when reducing the moisture, keep the Turnips white. When they are cooked add three quarts of Cream sauce, rub it through a fine sieve, and put the puree in a saucepan to keep warm in a hot water bath. Season to taste, and before serving add six ounces of butter divided into small pieces, and a pint of cream, in which dilute the yolks of eight raw eggs. Stir it briskly until the butter is melted, and serve with pearl barley, previously cooked in broth.

Soup - Puree Of Turnips, With Farina

No, 1650. - Prepare a puree of Turnips as in Nos. 1648 or 1649, with white or yellow Turnips. When the soup is done add some farina, which must be cooked separately in broth. This soup must not be too thick.

Pectoral Broth, With Turnips

No. 1651. - Put in a saucepan one gallon of cold water, with four pounds of veal shin, cut in small pieces, two pounds of lights, and one ounce of shelled almonds. Set it on the fire to boil slowly until the broth is reduced to half its original quantity. While the broth is being reduced prepare one dozen Turnips. Pare them, then wrap them in cooking paper and bake them. When they are done remove the papers and put the Turnips in the broth. Then reduce the broth to one quarter of its original quantity. Then strain the broth, return it to the saucepan, and add two ounces of rock-candy and one of white powdered gum. Keep the broth warm and serve it as required.