Scoop four large turnips with a scoop about double the size of a pea;
when done, wash and well dry them upon a cloth, then put a little
powdered sugar into a convenient sized stewpan; place it upon the fire,
when it melts and becomes slightly tinged, throw in an ounce of butter
and the turnips, place them over a slow fire, tossing them over
occasionally until slightly browned; then in another stewpan put ten
spoonfuls of demi-glace (No. 9,) and six of consommé, then add your
turnips; let it simmer upon the corner of the fire, keeping it skimmed
until the turnips are done; add a little more seasoning, if required,
and it is ready for use.