Stuffed Turnip
Prepare the turnips with care; peel them and boil in slightly salted water until half done; take them out, slice off a thin bit from the bottom, to insure their firmly standing, and cut a piece off the top; scoop out the middle of the turnips and fill them with a stuffing of minced veal, onion, parsley and a few truffles or mushrooms; tie on the slices, cut off the tops, place the turnips in a shallow saucepan, pour over them some boiling broth or gravy, add a lump of butter, season with salt and pepper and let them simmer until quite tender. Take them out and arrange them on a dish; thicken the sauce with the yolk of an egg; pour it over the turnips and serve hot.