Peel six large turnips, scoop them the size of a marble, put one ounce
of butter into a stewpan with a quarter of an ounce of sugar, and the
turnips, pass them over a moderate fire about twenty minutes, toss them
over, when covered with a white glaze add ten tablespoonfuls of bechamel
sauce, and four ditto of broth (No. 133), season with a salt-spoonful of
salt, a quarter ditto of pepper, finish with two tablespoonfuls of
cream. This sauce must not be too thin.