Home › The Principles of Cookery › Turnips, Brown Puree Of

Turnips, Brown Puree Of

Instead of blanching the turnips, sweat them on a slow fire in a little butter. Take care they do not burn. When they are well done moisten with three spoonfuls of sauce tournee and one spoonful of veal gravy. Give them a good seasoning rub them through a tamis, and send up with fried toasts of bread. Never omit putting in a small lump of sugar before you serve up to overcome the bitter taste of the turnips. Such entremets are not much approved of in England, but in winter, and in the country, you very often have no choice for second courses.