Turnips à la Poulette (Hot)
Peel about 1 lb. of young, fresh turnips, wash them well, trim into olive or pear shapes; put them on in cold, salted water, and bring them sharply to the boil; then drain them, rinse in cold water, and dry them in a clean napkin. Have ready some velouté (i.e. melted butter made with 1 oz. of butter, 1½ oz. of flour, and about ¾ pint of vegetable stock instead of water), drop the turnips into this, and cook them till ready, very gently, for about 20 to 25 minutes according to size. When ready lift them out, and keep hot. Add a spoonful of castor sugar to the liquor, boil it up sharply, and just before serving stir in the yolk of an egg and a little piece of butter cut up small; do not let the sauce reboil after adding these; season to taste with pepper and salt, pour the sauce on to the turnips, and serve very hot.