|Turnip||2 Pound (1 medium size)|
|Chicken stock||2 Cup (32 tbs), salted|
|Lightly salted chicken stock||2 Cup (32 tbs)|
|Brown sugar||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Baking powder||1 Teaspoon|
|Eggs||2 , separated|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Peel turnip, chop into 1/2" cubes.
Place in a saucepan with the stock.
Bring to the boil.
Reduce heat and simmer until tender, about 25 minutes.
Drain, reserving stock for another use, such as soup.
Mash the turnips very well.
There should be about 3 cups.
Add the 2 tbsp butter, brown sugar, pepper, mace, baking powder, and yolks of the eggs.
Stir well to blend ingredients.
Add salt if desired.
Melt the 3 tbsp butter, add the crumbs, and saute 3-4 minutes.
Beat the egg whites till stiff but not dry.
Fold into the turnip mixture.
Spoon into a buttered souffle dish.
Bake at 375 degrees for 25 minutes or until lightly browned on top.