Dress and dish twelve cotelettes as in the last, have prepared forty
scoops of turnips, each the size of a marble, put them in a stewpan with
an ounce of butter, and a teaspoonful of sugar, pass over a fire ten
minutes, keeping them tossed, to prevent their burning, then add a pint
of brown sauce (No. 1) and half a do. of consommé, stand it on the
corner of the stove, skim well, and let it remain till the turnips are
tender, and the sauce becomes rather thick; then pour it in the centre
of the cotelettes, which glaze and serve; should the turnips be done
before the sauce is thick, take them out with a colander spoon until it
has sufficiently reduced.