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Turnip Cups

Boil and halve some turnips, scoop out the centres, and fill with peas, carrots in dice, beans, beetroot, or anything that will form pleasing contrasts in colour. These can be put round a dish of lamb or veal. The scooped-out part can be used for a puree, and, if liked, the cups put round it. Before filling the cups, coat them with white sauce.