Turnips à la Mancelle

Navets à la Mancelle


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 pan, season with a little salt and pepper, chopped parsley and eschalot, and then sprinkle over them a set of blanched calf’s or sheep’s brains that are cut up into little dice shapes, put a buttered paper over the top, and place the lid on the pan and let it draw down on the side of the stove for about twenty minutes, then add a few drops of lemon juice and four large tablespoonfuls of thick Veloute sauce, boil up all together, dish en couronne on a hot dish and garnish with one or two red chillies and a few long thin strips of French gherkin, and serve while very hot.