Turnips Glazed

Prepare some cylindricals of turnips one inch in diameter and one and a half inches long, having them beveled on both ends; blanch these in salted water, refresh and when well drained put them into a frying pan containing very hot butter. Color and season with salt and a pinch of sugar; drain once more, then place them in a sautoir and moisten with broth (No. 194a). When cooked the liquid should be reduced to a glaze.