Julienne Soup
Julienne soup is consommé to which have been added one carrot, two onions, two white turnips, and one stalk of celery cut into shreds about as thick as a match. The vegetables should be boiled in clear water before adding to soup.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Julienne soup is consommé to which have been added one carrot, two onions, two white turnips, and one stalk of celery cut into shreds about as thick as a match. The vegetables should be boiled in clear water before adding to soup.