This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Use young white garden turnips. Peel, boil two minutes, then pour off the water; slice the turnips and allow 1 lb. of the vegetables to a pint of separated milk; 12 whole white peppercorns, one blade of mace. Stew till the turnips are tender, then puree through a steel wire sieve; add also a couple of bottled or canned button mushrooms, 1/4 oz. of powdered sugar, and salt to taste. Put the puree into a large stewpan, add good white stock to make it of a proper consistence; stir over the fire till it is quite thick and hot, beat in 1/2 oz. of butter to the pint of soup, or add cream to give it a soft, mellow taste; pour into a hot tureen, and serve.
A cream of turnips with balls of turnips scooped out, and sippets of bread.
Is a puree of beans with turnip puree made into "royal " custards cut in squares in it instead of croutons.