Egg and Turnip Gratin

• 1 pound turnips, tender, firm, crisp, non-fibrous
• Salt
• ¼ cup butter (for the turnip

It is not through disdain that oeufs à la tripe are not presented here—they are very much in the spirit of the text and among the most wonderful of egg dishes. It seemed to me, simply, that the preparations are so nearly identical that it would be senseless to present both the turnip gratin and à la tripe and, whereas recipes for eggs à la tripe abound, this will be found n