TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second Course as a Side-dish.)
Ingredients.—7 or 8 turnips, 1 oz. of butter, ½ pint of white sauce. Mode.—Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by either of the recipes, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce. Time.—About ¾ hour to boil the turnips. Average cost, 4d. per bunch. Sufficient for 1 side dish. Seasonable in winter.