Julienne a la Langueclocienne, or Languedoc soup, is a
julienne soup the vegetables for which are braised with oil
instead of butter.
Jzilienne h la Nivernaise is characterized by a limitation of
vegetables, carrots prevailing.* A Nivernaise in French
culinary art is a ragout-like dressed dish of carrots, mostly
formed after the shape of olives, used as a garnish ; the
consomm6 in which they are stewed is condensed to adhesion
(glace). Of this ragout the soup is a mere derivation by
dilution. Turnips have been added to the soup, but they
* Voce. Nivernaise Soup : Carotles en Olives, diles Nivernaises, Goufft?,
4.’).3.^ F., 257, adds turnips ; Mdine. de Salis, p. 36, omits carrots, and has
turnips only. Beauvilliers knows it not.
154
THE S PI RET OF COOKERY
do not form part of the French dish. One recipe goes so
far as to omit all carrots, and substitute turnips only. We
should prepare this form of julienne by merely boiling the
vegetables, carrots prevailing, turnips omitted, if necessary
without previous frying, in clear standard broth.
Jardiniere or Printaniere Soup and its Modifications.
Definition. — This soup should contain a collection of as
many roots and green vegetables as can be made, all boiled
in broth ; it differs from julienne by the prevalence of green
vegetables. The jardiniere is also called inintanihre, or
spring soup, an attractive name which is less appropriate, as
the vegetables are mostly aestival, some autumnal.
Beci2)e. — Cut a number of turnips and carrots into con-
venient fancy shapes with a so-called vegetable-scoop, or
merely slice them conveniently ; add two heads of celery,
two dozen small onions, called spring onions, and a cauli-
flower broken into its smallest branches ; parboil these in
water for three minutes, strain them on a sieve, and place
them in the appropriate volume of standard broth (or of
consomme of fowl, etc.); boil the whole for half an hour,
then add the sliced white leaves of two cabbage-lettuces,
some tarragon and chervil, sugar, pepper and salt, and boil
until all be done. Put into the soup-tureen half a pint of
young green peas, asparagus-heads boiled green, and a
handful of croutons, either plain or fried in butter✪ Jardiniere or Printaniere Soup. The
peas may also be added as puree.
Jardinihre with spinach, or a la vcrtpri, is prepared like
the foregoing ; but instead of the peas or their puree, add a
sufficient amount of pur^e of spinach to thicken and colour
the soup of a deep green.
Observations on Clear Soup, and the Gradual Deterioration
of Soups during the Present Century.
When pure extract of meat is dissolved iu hot water, and
salt and tinctures of spices are added, a clear soup is
DETERIORATION OF SOUPS
155
Page 106 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Julienne a la Langueclocienne, or Languedoc soup, is a julienne soup the vegetables for which are braised with oil instead of butter.
Julienne à la Nivernaise is characterized by a limitation of vegetables, carrots prevailing.* A Nivernaise in French culinary art is a ragout-like dressed dish of carrots, mostly formed after the shape of olives, used as a garnish ; the consommé in which they are stewed is condensed to adhesion (glace). Of this ragout the soup is a mere derivation by dilution. Turnips have been added to the soup, but they
* Voce. Nivernaise Soup : Carotles en Olives, diles Nivernaises, Goufft?, 4.’).3.^ F., 257, adds turnips ; Mdine. de Salis, p. 36, omits carrots, and has turnips only. Beauvilliers knows it not.
do not form part of the French dish. One recipe goes so far as to omit all carrots, and substitute turnips only. We should prepare this form of julienne by merely boiling the vegetables, carrots prevailing, turnips omitted, if necessary without previous frying, in clear standard broth.
Jardiniere or Printaniere Soup and its Modifications.
Definition. — This soup should contain a collection of as many roots and green vegetables as can be made, all boiled in broth ; it differs from julienne by the prevalence of green vegetables. The jardiniere is also called inintanihre, or spring soup, an attractive name which is less appropriate, as the vegetables are mostly aestival, some autumnal.
Recipe. — Cut a number of turnips and carrots into convenient fancy shapes with a so-called vegetable-scoop, or merely slice them conveniently ; add two heads of celery, two dozen small onions, called spring onions, and a cauliflower broken into its smallest branches ; parboil these in water for three minutes, strain them on a sieve, and place them in the appropriate volume of standard broth (or of consommé of fowl, etc.); boil the whole for half an hour, then add the sliced white leaves of two cabbage-lettuces, some tarragon and chervil, sugar, pepper and salt, and boil until all be done. Put into the soup-tureen half a pint of young green peas, asparagus-heads boiled green, and a handful of croutons, either plain or fried in butter. The peas may also be added as puree.
Jardiniére with spinach, or à la vertpré, is prepared like the foregoing ; but instead of the peas or their puree, add a sufficient amount of purée of spinach to thicken and colour the soup of a deep green.
Observations on Clear Soup, and the Gradual Deterioration of Soups during the Present Century.
When pure extract of meat is dissolved iu hot water, and salt and tinctures of spices are added, a clear soup is
DETERIORATION OF SOUPS
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Jardiniere or Printaniere Soup