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Puree Of Turnips

Wash and cook about one dozen turnips, cutting them into small pieces, first drain them on a clean napkin, then put into a stewpan with two pieces of butter the size of a small egg, salt, and a pinch of sugar; they should stew very slowly, turning them occasionally, being very careful that they do not change their color. When very nearly cooked add a very small cupful of Bechamel sauce; stir the purée while on the fire, and reduce to a thick consistency; lastly, add a teacup of rich cream, reduce the purée still more, then pass through a fine sieve, put into a small stewpan, and just before using heat it, adding a small spoonful of butter, and serve.