Chapter XVIII · Vegetables and Farinaceous Products · No. 2179
2179—Purée de Navets (Turnip Purée)
Slice the turnips and cook them in a little butter, salt, sugar, and the necessary amount of water. Rub through tammy, and thicken the resulting purée with only just the required quantity of very good mashed potatoes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2179, p. 654. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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