This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
It can be more or less taken for granted that when anything is a la Normande it has either cider or apples in it. This time it is cider, which, by the way, makes quite a good substitute for white wine and is less expensive.
A young rabbit, jointed, 2 or 3 large onions, a few shallots, 2 or 3 cloves of garlic (optional), 4 or 5 large turnips, or a bunch of new turnips, 3 ozs. of butter, 1 tablespoon of flour, 1 to 1 1/2 pints of stock or water, 6 tablespoons of cider, salt and pepper.
Proceed exactly as in the recipe for Chicken Fricassee, but adding the turnips and cider. If the turnips are new, they should not be added till about three-quarters of an hour before serving.