Make a stock exactly as for the potage à la Victoria, and instead of
mixing barley, put two ounces of butter into a stewpan, with three
ounces of flour; stir it over a moderate fire about ten minutes, then
let it cool; add the whole of the stock, stirring it all the time, until
it boils; then put six tablespoonfuls of semolina into it, let it simmer
at the corner of the stove until it is quite tender, rub it through a
tammie, boil it again; have ready scooped with a small cutter about
eighty pieces of turnips, put them into a stewpan with one ounce of
butter and a teaspoonful of pounded sugar, pass them over a moderate
fire until half done, then throw them into the soup, and let them simmer
until quite tender; season with a little salt, and when you serve it,
put a gill of cream into the stewpan, mix well, and serve immediately;
strew a little chopped chervil, and about sixty heads of sprue grass in
the tureen, or, if in season, add thirty small Brussels sprouts, boiled
very green.