Teltow Turnips with Chestnuts

Scrape and throw the turnips into tepid water, then plunge into boiling salted water placed in a well-tinned saucepan; boil over a moderate fire, and when done drain and put them back into a saucepan with a piece of butter and a little sugar; toss for a few moments, and moisten with broth (No. 194a); season and thicken with a little butter, into which stir some flour slightly browned in the oven; reduce to a short sauce, then pour into a vegetable dish; spread them over to form a hollow in the center to be filled with whole chestnuts cooked in broth (No. 2727).

EGGS (Œufs).