Stewed Poules d’Eau With Turnips

Name: Stewed Poules d’Eau With Turnips (Salmi de Poules d’Eau aux Navets)
Cuisine: United States
Ingredients: Salt and Pepper to Taste; A Tablespoonful of Butter; 2 Onions, Chopped Fine; A Square Inch of Ham, Minced Very Fine; A Pair of Poules d’Eau; A Clove of Garlic, Minced Very Fine; A Tablespoonful of Flour, Sifted; 3 Sprigs Each of Thyme and Parsley, Minced; 6 Turnips; A Bay Leaf, Minced

Salmi de Poules d’Eau aux Navets

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Pair of Poules d’Eau
6 Turnips
A Tablespoonful of Butter

Americas
United States
New Orleans

Method

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 melt