Stewed Poules d’Eau With Turnips

Salmi de Poules d’Eau aux Navets

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Poules d’Eau
  • 6 Turnips
  • A Tablespoonful of Butter
  • 2 Onions, Chopped Fine
  • A Square Inch of Ham, Minced Very Fine
  • A Tablespoonful of Flour, Sifted
  • 3 Sprigs Each of Thyme and Parsley, Minced
  • A Bay Leaf, Minced
  • A Clove of Garlic, Minced Very Fine
  • Salt and Pepper to Taste


This is the most delightful way of cooking Poules d’Eau. The Turnip blends well with the flavor, and a nicer way of serving this vegetable in combination does not exist. Clean the Poules d’Eau and cut into pieces at the joints. Put a tablespoonful of butter into the pot, and as it melts add the onions, chopped fine. Let this brown, and then add the pieces of Poules d’Eau. Let them brown, and add the minced ham. (Omit the ham on fast days.) Immediately after add the Turnips, sliced or cut in quarters, and a tablespoonful of sifted flour. Stir well, let it brown slightly, and add the minced thyme, parsley and bay leaf, and one clove of garlic, minced very fine. Stir well again, and let it smother for about fifteen minutes, stirring frequently, so that it will not burn. Then add water almost sufficient to cover the Poules d’Eau, and stir well. Cover tight, and let the mixture smother for a half hour longer. You will have one of the nicest dishes that ever graced a table.