Peel and slice some young turnips, add the onion and carrot sliced, cover with boiling water and cook until tender. Mash them in the water and press through a fine sieve. To a pint of the purée have a pint of boiling milk. Return the purée to the fire, and stir into it the butter and mace. Take the milk from the stove and stir briskly into it the egg yolks beaten with the cream, then remove the purée from the stove and stir the eggs and milk into it, season to taste with salt and pepper and serve.