Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 126

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Peel six large turnips, scoop them the size of a marble, put one ounce of butter into a stewpan with a quarter of an ounce of sugar, and the turnips, pass them over a moderate fire about twenty minutes, toss them over, when covered with a white glaze add ten tablespoonfuls of bechamel sauce, and four ditto of broth (No. 133), season with a salt-spoonful of salt, a quarter ditto of pepper, finish with two tablespoonfuls of cream. This sauce must not be too thin.