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Turnips, White Puree Of

If you want to make a very white puree, you must mince the turnips, blanch them in boiling water, and drain and sweat them over a very slow fire in a little butter to prevent their getting brown. When they are done enough, add two or three spoonfuls of bchamel, strain them like a puree through a tamis, reduce, and serve surrounded with fried toasts of bread. If they are for entremets, the puree must be thicker; if for garnishing entrees, richer and more tasty.