Chestnuts prepared in this way serve more particularly as a garnish.
[2175—PURÉE DE MARRONS]
Having thoroughly peeled the chestnuts, cook them in white consommé, with a celery stalk as in the case of No. [2173], and one-half oz. of sugar per lb. of chestnuts. Continue cooking until they may be easily crushed; rub them through tammy, and treat the purée as directed in the case of the preceding ones.
[2176—TURNIPS (Navets)]
Whether served as vegetables or as a garnish, turnips are prepared like carrots. They may, therefore, either be served glazed, or “à la Crème,” &c.
They may also be served stuffed, after the following recipes:—
[2177—STUFFED TURNIPS.—A]
Take some round, medium-sized turnips, fairly equal in size. Peel them, and, in so doing, shape them nicely; then, by means of a round fancy-cutter, cut them deeply at their base, pressing the instrument into the pulp.
This done, thoroughly parboil and empty them.
With the withdrawn pulp, prepare a purée, to which add an equal quantity of mashed potatoes. Garnish the turnips with this purée, and shape the visible portion of the latter dome-fashion.