Julienne Soup Faubonne and Mogul

To Cut the Vegetables.-Cutting vegetables Julienne, is the act of dividing them into slices either long or short, thick or thin. There is fine, medium and large Julienne.

In order to accomplish this, cut first the roots or meats into thin slices, then divide them into bands of an equal width, so as to cut them transversely into fillets as wide as they are thick, or in other words square; the fine Julienne is five-eighths of an inch long by little over one-sixteenth of an inch square; the medium is seven eights of an inch long by one-eighth of an inch square, and the large Julienne is cut one and three-quarters to two inches long by three-sixteenth of an inch square. The vegetables cut in Julienne are usually intended for soups, while chicken, game, foies-gras, truffles, tongue and mushrooms are used for garnishings.

For Julienne.-Put into a saucepan containing six quarts four ounces of butter, add a vegetable Julienne cut one and three-quarter inches by three-sixteenths of an inch square, six ounces of the red part of carrots, four ounces of turnips, two ounces of leeks, two ounces of celery root and two ounces of minced onion. Blanch the carrots, turnips and celery separately, should they be hard; place the saucepan on a slow fire to simmer the roots without browning them, then moisten with two gills of broth, let fall slowly to a glaze and begin again, until the vegetables are nearly cooked, being careful to stir them occasionally. Moisten with three quarts more of boiling broth, let boil, skim, remove the fat, and add four ounces of cabbage leaves, suppressing the hard part and cutting them up fine and blanching them, boil all together till the vegetables are cooked, then add a chiffonnade composed of a handful of sorrel, the leaves of a lettuce head and a little chervil, all well cleaned, washed, pressed and cut up fine. Boil again for fifteen minutes, then skim and season with salt and sugar. Serve the Julienne with green peas cooked in salted water; slices of bread croutons may also be served separately, with the Julienne or else poached eggs or quenelles.

For Julienne Faubonne.-Have two quarts of Julienne and one quart of puree of peas mixed.

For Julienne Mogul.-One quart of Julienne, one quart of puree of peas and one quart of puree of tomatoes.