Peel very thin four carrots and four turnips, cut them flat the
thickness of an inch, take a long cutter about three lines diameter, cut
as many as possible, blanch the carrots in boiling water five minutes,
then put them on a sieve to drain; put a tablespoonful of sugar in a
stewpan, set it on the fire until it gets rather brown, then put in an
ounce of butter, and the turnips, toss them over the fire until covered
with a brown glaze, add the carrots, and eighteen tablespoonfuls of
demi-glace (No. 9); let it boil at the corner of the stove until the
vegetables are quite tender, then take them out of the sauce with a
spoon, and lay them on a clean sieve; reduce the sauce until rather
thick, season with a little pepper, pass it through a tammie into a
clean stewpan, add the vegetables carefully, and serve very hot.