85 | Cream of Turnips.
—Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good béchamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a tablespoonful of salt and a teaspoonful of pepper. Heat it while stirring continually, and serve with half a cupful of cream beaten with two egg yolks.