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Consomme, Nivernaise

Prepare and strain into another saucepan a consomme and keep it simmering until required.

With the aid of a small Parisian potato scoop lift out all you can from three peeled, medium white turnips. Place these in a small saucepan with half teaspoon salt, half teaspoon sugar, half ounce butter and one gill water; mix a little, cover vegetables with lightly buttered paper, place cover on pan and set in oven fifty-five minutes. Remove, lift up paper, drop contents into the consomme, boil ten minutes more, pour consomme into a soup tureen and serve.