Turnips in White Sauce

Entremets

Method

When no scoop for the purpose is at hand, cut some small finely-grained turnips into quarters, and pare them into balls, or into the shape of plums or pears of equal size; arrange them evenly in a broad stewpan or saucepan, and cover them nearly with good veal broth, throw in a little salt, and a morsel of sugar, and boil then rather quickly until they are quite tender, but preserve them unbroken; lift them out, draining them well from the broth; dish, and pour over them some thick white sauce. As an economy, a cup of cream, and a teaspoonful of arrowroot, may be added to the broth in which the turnips have stewed, to make the sauce; and when it boils, a small slice of butter may be stirred and well worked into it, should it not be sufficiently rich without.

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