Kohl-Rabies, Housekeeper's Style

Cut some medium-size kohl-rabies in four equal parts, or if very large, then in six or eight; peel and pare them into crescent olive form, obtaining about three pounds in all. Blanch these in boiling salted water, refresh and drain once more. Put six ounces of butter into a saucepan and when very hot and cooked to hazel-nut (No. 567) lay in the blanched kohl-rabies and toss them so they do not color; moisten with broth (No. 194a), let cook, reduce to a glaze and when serving dilute with a pint of bechamel sauce (No. 409), also adding three ounces of fresh butter, a very small lump at a time.