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Potage, Economique

Cut into julienne shape one medium-sized, cleaned red carrot, one medium, sound turnip, two leeks and two branches celery. Place them in a saucepan with half ounce clarified butter and gently brown for six minutes, occasionally mixing with a wooden spoon. Moisten with two quarts and a half of broth or hot water. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder, adding three ounces salt pork-and a few chicken bones or beef bones, if on hand. Cover the pan and let slowly boil for thirty minutes, being careful to skim the fat from the surface every ten minutes. Then add four tablespoons good raw rice and two ounces Italian spaghetti cut into pieces one inch long. Cover the pan again and continually boil for forty minutes more. Take the pan off the fire and place it on a table; remove all the bones and pork, skim off the fat, pour into a hot soup tureen and serve with six small slices of toasted French bread, separately.