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Julienne Soup

Take three carrots, three turnips, the white part of a head of celery, three onions, and three leeks. Wash and dry the vegetables, and cut them into thin shreds, which should be not more than one inch in length. Place the shreds in a stewpan with two ounces of butter and a small pinch of pounded sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock (see STOCK), and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and grease, and half an hour before the soup is done enough, add two lumps of sugar, with two pinches of salt, and two pinches of pepper if required, two cabbage lettuces, twelve leaves of sorrel, and twelve leaves of chervil, cut in the same way as the other vegetables, after being immersed in boiling water for a minute. Boil half an hour longer, skim carefully, and serve. Send bread fried in dice to table, and serve as hot as possible. It must be remembered that quick boiling would thicken and spoil this soup, which ought to be a clear brown. Julienne is seasonable for nine months of the year only. In January, February, and March the carrots, turnips, and leeks required for it are hard and stringy. There are, however, vegetables to be bought ready cut, preserved, and dried, but these are much inferior in flavour to fresh vegetables. In summer time French beans, green peas, and asparagus tops may be put in, but they must be boiled separately and added a few minutes before serving. Probable cost, exclusive of the stock, about 1s. 6d. Sufficient for eight or ten persons. (See VEGETABLES, DRIED.)