[397]. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips; when very tender, drain them and pour over them half a pint of béchamel sauce ([Art. 83]), to which you have added two tablespoonfuls of cream.
[398]. Purée of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg; and serve very hot.
[399]. Turnips Glacés au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of consommé (stock, [Art. 1]). Simmer gently until perfectly tender; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips; boil for a few minutes, so as to mix thoroughly with your sauce, and serve.
[400]. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of water, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt; serve very hot. You may also boil them and serve them with a sauce béchamel ([Art. 83]), to which you have added two tablespoonfuls of cream.
[401]. Pickled Beets. Boil ten medium-sized beets, cut them in slices, and put them in a bowl with six cloves, six pepper-corns, six bay-leaves, three cloves of garlic peeled, and half an ounce of salt; almost cover them with vinegar and water in equal quantity; serve very cold.
[402]. Broiled Mushrooms. Take some mushrooms, in quantity according to their size, peel them, wash, and then dry them on a cloth. Broil them on a gentle fire, a little butter on top, and, when colored on both sides, put an ounce of melted butter on a dish, the juice of lemon, a tablespoonful of chopped parsley, mix all well together, and serve your mushrooms on top; or serve the mushrooms singly on very hot toast, on which you have put a little butter.
[403]. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce ([Art. 80]) in a saucepan, with a sherry-glass of sherry, add your mushrooms, stew about five minutes, and serve.
[404]. Stewed Mushrooms à la Princesse. Put into a saucepan a gill of sauce Allemande ([Art. 81] ), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot.
[405]. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce ([Art. 81]), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve.