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Creamed Japanese Crosnes

1 quart crosnes 1 pint milk 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt Cleanse the crosnes thoroughly by scrubbing with a vegetable brush, plunge them into boiling, salted water, and boil ten or fifteen minutes, or until tender. Drain, and prepare a white sauce of the milk, butter, flour and salt. Turn the sauce over the crosnes, and cook two or three minutes.