429 Garnish aux Navets

For Mutton and Duck

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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30 pieces of turnips, trimmed to the shape of large elongated olives and coloured in a frying pan with butter and a pinch of caster sugar; 20 glazed button onions. These vegetables are then cooked with the item of food being prepared.