vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Julienne (French)
From The Landmarks club cook book, 1903
Serves 4
If desired, serve hot soup over thin slices of bread fried golden brown in butter.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.
julienne (french). Cut in small dice or thin shreds, some carrots, one or two turnips and potatos and some onions. Put a good lump of butter in a saucepan over a brisk fire ; stir in the vegetables and let them cook until they become a light golden color ; then gradually pour in some stock, or, if none can be had, some water in which beans or peas have cooked. Salt and pepper the soup and allow it to boil for an hour and a half, or two SOUPS
Cook this with the app: pantry check, scaling, and the assistant.