Scoop four large turnips with a scoop about double the size of a pea; when done, wash and well dry them upon a cloth, then put a little powdered sugar into a convenient sized stewpan; place it upon the fire, when it melts and becomes slightly tinged, throw in an ounce of butter and the turnips, place them over a slow fire, tossing them over occasionally until slightly browned; then in another stewpan put ten spoonfuls of demi-glace (No. 9,) and six of consommé, then add your turnips; let it simmer upon the corner of the fire, keeping it skimmed until the turnips are done; add a little more seasoning, if required, and it is ready for use.
No. 25. Jus lié aux Olives.
Put half a tablespoonful of chopped onions into a stewpan with the same of salad oil; pass them five minutes over a slow fire, then add a teaspoonful of port wine, eighteen of demi-glace (No. 9), and six of consommé (No. 134), reduce it to two thirds, skimming it well, then have twenty fine olives, turn them, taking out their stones, so that they resume their original shape, put them into the stewpan with a little sugar, boil them two minutes, and the sauce is ready. Should the olives be too salt, soak them a short time in warm water.
No. 26. Sauce aux fines Herbes.
Put three tablespoonfuls of chopped onions into a stewpan with one ounce of butter, stir them over a moderate fire until getting rather brownish, then add a pint of brown sauce (No. 1), half a pint of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), let it simmer ten minutes, skim it well, then stir it over a sharp fire, reducing it until it adheres to the back of the spoon, then add a spoonful of chopped mushrooms, one of chopped parsley, and one of preserved tomates; season with a little sugar, cayenne, and salt, if required. When ready to serve add the juice of half a lemon.
No. 27. Sauce piquante.
Put two tablespoonfuls of chopped onions into a stewpan with four of common vinegar, and a small piece of glaze; let them boil together a few minutes, then add a pint of brown sauce (No. 1), with half a pint of consommé (No. 134), stir it quickly over a sharp fire until it adheres to the back of the spoon; then add a teaspoonful of chopped mushrooms, and a tablespoonful of chopped gherkins; it is then ready for use. This sauce requires to be seasoned rather high with cayenne pepper, sugar, and salt.
No. 28. Sauce Robert.
Peel and cut up four middling-sized onions into very small dice, put them into a stewpan with two ounces of butter, stir them over a moderate fire until rather brown; then add two tablespoonfuls of common vinegar, let it boil; then add a pint of brown sauce (No. 1), with half a pint of consommé (No. 134), let it simmer at the corner of the stove ten minutes; skim it well, then stir it over a sharp fire, reducing it until rather thick; finish it with two tablespoonfuls of French mustard, a little sugar, and salt, if required.