Peel and slice the turnips, and stamp or trim the slices so as to have them as even as possible; fry them a golden brown in a little butter, lay in a hot dish, pour over them the sauce (hot), make a border of the rice, and serve.
Note.—The rice may be omitted.
VEGETABLES.
[No. 143.]—Artichokes with Sauce Royale.
- 3 pounds artichokes.
- ½ pint water.
- ¾ teaspoon salt.
- 1 pint [sauce No. 172].
Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow it to evaporate. Turn the artichokes into a hot vegetable dish and pour over them the sauce, which must have been thoroughly heated previously.
[No. 144.]—Fried Beetroot.
(A Breakfast Dish.)
- 1 medium-sized beet.
- 2 ounces butter for frying.
- 1 teaspoon salt.
- ½ teaspoon pepper.
- 2 teaspoons flour.
- 2 tablespoons vinegar.
- 1 tablespoon water.