Stew 700 g (1½ lb) sliced blanched turnips with 75 g (2½ oz) butter. Add 2½ dl (9 fl oz or 1⅛ U.S. cups) White Bouillon and simmer gently until cooked. Cook separately 250 g (9 oz) potatoes in 2½ dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. Pass both preparations through a fine sieve then mix well together. Adjust the consistency with 5 dl (18 fl oz or 2¼ U.S. cups) boiling milk; pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.