Peel and slice some young turnips, add an onion and carrot sliced, cover
with boiling water and cook until tender. Mash them in the water and
press through a fine sieve. To a pint of the puree have a pint of
boiling milk. Return the puree to the fire, and stir into it a large
heaping tablespoonful of butter and a small pinch of mace. Take the milk
from the stove and stir briskly into it two egg yolks beaten with two
tablespoonfuls of cream, then remove the puree from the stove and stir
the eggs and milk into it, season to taste with salt and pepper and
serve.