Stewed Poules d’Eau With Turnips

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

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