Cut half a pound of lean ham in dice, with two onions, one head of
celery, put them into a stewpan with a quarter of a pound of butter and
a bouquet garni, stir it over a moderate fire about ten minutes, then
add half a pint of white broth (No. 133), with three pounds of turnips,
peeled, washed and cut in thin slices; place them over a slow fire until
they are quite tender; then add three tablespoonfuls of flour, mix well
together, add three quarts of broth, stir it until boiling, season with
a little white pepper, and a teaspoonful of salt, and two of sugar; skim
it well, pass it through a tammie, boil it again, add a pint of boiled
milk, skim it well ten minutes; when you serve add a liaison of two
yolks of eggs mixed with a gill of cream, pour the soup in the tureen
with small dice of fried bread. It must be rather thin.