Stewed Poules d’Eau With Turnips

Salmi de Poules d’Eau aux Navets

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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