3279 Abattis aux Navets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared in the same way as Abattis à la Bourguignonne using only white stock. When half cooked, place the giblets into a clean pan, add the bacon, 24 button onions sautéed in butter and 500 g (1 lb 2 oz) turnips trimmed to the shape of olives then sautéed in butter and glazed.

Pass the sauce through a fine strainer over the whole and complete the cooking gently.