Turnips. with Spanish, Bechamel or Allemande Sauce

Trim some turnips into seven-eights of an inch balls, or in the shape of crescents, olives or cloves of garlic; blanch in salted water, drain and saute them colorless in butter, seasoning with salt and sugar; drain off the butter, lay them in a saucepan, and moisten with gravy (No. 404) and espagnole sauce (No. 414), finishing to cook quite slowly. The espagnole sauce can be replaced by bechamel sauce and cream (No. 411), or else allemande sauce (No. 407) and broth (No. 194a), finishing with chicken glaze (No. 398) and fresh butter.