Peel and cut some turnips into small balls or olives, and boil them till tender in salted water with the addition of a little sugar. Put one tablespoonful each of butter and flour into a saucepan, and stir it over the fire till well-mixed but not browned; then pour in one pint of liquor in which some fish has been boiled, and boil it quickly over the fire till somewhat reduced. Boil a pint of cream, stirring it constantly while boiling, and mix it with the sauce; drain the turnips, add them, and season to taste. Serve the sauce while hot.

Pompadour Sauce

Put some chopped shallots and mushrooms into a saucepan with a little butter, and sweat them for a few minutes on the fire; then put in one and one-half teacupfuls of turned sauce and two tablespoonfuls of broth, and cook over a slow fire for three-fourths of an hour, keeping it well skimmed. Thicken the sauce with the beaten yolks of three eggs, add one-half teacupful of cream, a little salt and pepper, and stir the whole till quite hot and well mixed. Blanch and chop fine a little parsley, mix it with the sauce, squeeze in a little lemon juice, and serve. The lemon juice may be omitted if it is not relished.

Portuguese Sauce

This sauce should be made a minute or two before it is ready to be served, for if permitted to cool it will be spoiled. Put five or six tablespoonfuls of butter into a saucepan with the yolks of two raw eggs, a small quantity of lemon juice, and a pinch of coarse pepper, and stir over the fire until hot, but do not allow it to boil. Remove the sauce from the fire, and keep on stirring it until thick. It is then ready for serving.