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Bisque of Lobster, Julienne

Cut into small julienne strips two small carrots, one white turnip, two leeks, one medium white onion, two branches celery and a quarter of a very small white cabbage. Mix them together, then place in a saucepan with half ounce butter, half teaspoon salt, one teaspoon sugar and two gills water. Mix well, cover pan and set in oven fifty minutes, remove and keep hot. Prepare a bisque of lobster and add the above prepared vegetables, mix a little, pour into a soup tureen and serve.