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Rouennese Garnish

This garnish is composed of turnips seasoned and cooked with Spanish sauce as follows: Cut three turnips into six pieces each with a vegetable cutter, put them in a sautepan with one ounce of butter, sprinkle over a little powdered sugar, put on the lid, and cook in the oven for ten minutes, shaking the pan frequently. Moisten with one pint of Spanish sauce, add salt and pepper to taste, cook for twenty minutes longer, skim off the fat and use when required. Smelts as Garnish Clean and draw the smelts, fasten the tails in the openings at the gills with small wooden skewers so as to form rings, dip them in beaten egg and then in finely-grated breadcrumb, put them in a frying-basket and then plunge them into boiling fat. When nicely browned, drain the fish, remove the skewers and they will retain their ring shape.