Prepare and dress twelve cotelettes or fillets as before, dress them on
a dish and have ready the following sauce: have fifty scoops of turnips
the size of small marbles, put them in a stewpan, with an ounce of
butter and half a teaspoonful of sugar, pass over the fire five minutes,
keeping them moved, then add a pint of demi-glace de gibier (No. 61),
place it on the corner of the stove, let simmer, keeping it skimmed till
the turnips are done, finish with a little orange-juice, sauce in the
centre, glaze the cotelettes and serve.