252 | Garnishing Rouennaise.
—Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid on tightly and cook in the oven for ten minutes, shaking it by the handle frequently. Moisten with a pint of Espagnole sauce (No. 151); add a pinch each of salt and pepper; cook again for twenty minutes, skim off the fat, and serve.