Home › The World's Kitchen › Consomme, Julienne

Consomme, Julienne

Strain the consomme into another saucepan. Cut into julienne-shaped strips two medium, sound, red carrots, one ditto turnip, the white part of two leeks, two branches celery, one small white onion and a very small piece white cabbage. Spread all these vegetables on a table, sprinkle over them one teaspoon salt and two teaspoons fine sugar. Gently and thoroughly mix them with the hands for five minutes. Lightly butter a small saucepan, place the vegetables in it, spread half ounce butter over the vegetables. Pour into the pan one and a half gills hot water, then cover the vegetables with a buttered sheet of white paper. Cover the pan, place the pan on a hot range, and as soon as it boils set it in a hot oven for forty-five minutes. Remove and add the vegetables to the consomme, adding twelve small French string beans, one tablespoon extra fine canned peas and half teaspoon chopped parsley; boil the whole for ten minutes. Pour into a hot soup tureen and serve.