Slice eight large turnips into a quarter of a pound of melted butter, to which has been added a tablespoonful of sifted sugar. Fry briskly until the turnips are slightly browned, then add two quarts of strong stock, and let the whole simmer gently for three-quarters of an hour, after which strain carefully and add a large tablespoonful of stewed tomatoes.

Now pound four anchovies with a clove of garlic and a little butter into a smooth paste. Pass through a fine sieve and add to the soup.

Pour the soup into a tureen containing two dozen very small balls of mashed potatoes previously fried till the outsides are crisp, and add, if obtainable, some parboiled tarragon leaves.

Grated Parmesan cheese should be handed round separately and added to the soup at discretion.