Turnips à la Mancelle from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
Ingredients
- young turnips
- salt
- cold water
- parsley
- pepper
- calf’s
- eschalot
- buttered paper
- sheep’s
- veloute sauce
- lemon juice
- french gherkin
- red chillies
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