Chapter XVIII · Vegetables and Farinaceous Products · No. 2178
2178—Stuffed Turnips.—B
Prepare the turnips as above; but stuff them with a preparation of semolina cooked in consommé and combined with grated Parmesan.
Complete the cooking as directed in the preceding recipe.
N.B.—Proceeding in the same way, turnips may be stuffed with spinach, chicory, and even with farinaceous vegetables or rice, kept very creamy. All these garnishes are at once sightly and excellent.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2178, p. 653. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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