Pare and cut into dice some young turnips, cook them tender in as little
water as possible, salt when nearly done. Have ready a cream sauce,
nicely seasoned, and after draining the turnips put them into the sauce,
let them come to the boiling point and remove immediately from the fire,
turn them into the serving dish, sprinkle a little finely chopped
parsley over the top and serve. A tiny grain of mace added to the sauce
is an improvement, but it must be used with great care.