No. 157 Potage à la purée de Navets.
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.