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Puree Of Turnips

(Soups.) - (The Golden Age Cook Book)







Peel and slice some young turnips, add an onion and carrot sliced, cover

with boiling water and cook until tender. Mash them in the water and

press through a fine sieve. To a pint of the puree have a pint of

boiling milk. Return the puree to the fire, and stir into it a large

heaping tablespoonful of butter and a small pinch of mace. Take the milk

from the stove and stir briskly into it two egg yolks beaten with two

tablespoonfuls of cream, then remove the puree from the stove and stir

the eggs and milk into it, season to taste with salt and pepper and

serve.











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