Peel and cut six small turnips in thin slices, put them into a stewpan
with two ounces of butter, a quarter of a spoonful of white sugar, one
onion minced, and a bunch of parsley; stir them over a moderate fire
until nearly tender, add eighteen tablespoonfuls of bechamel sauce (No.
7), let it boil twenty minutes, pass it through a tammie, put it into a
clean stewpan, finish with four tablespoonfuls of cream, and half an
ounce of fresh butter.