Julienne Soup

Ingredients

• 1 good sized carrot
• 1 small head celery
• £ small lettuce
• 3 pints of good brown stock
• Whites of four eggs
• 1 small turnip
• 1 small leek
• 1 small onion
• A few leaves of tarragon
• and chervil
• ^ lb. lean beef

Method

1. 1

   Put the stock into a pan with the eggs beaten and the meat shredded fine, allow it to slowly come to the boil, draw on one side and allow it to stand ten minutes to clear; pass through a clean towel or jelly bag.

2. 2

   Cut up the vegetables into fine strips one inch long, put the carrots, turnips, leeks, onions, and celery into a little boiling stock, boil until tender, drain and throw into soup, add lettuce, tarragon, and chervil, boil fifteen minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 1. The excerpt below is the record exactly as published.

JULIENNE SOUP. 1 good sized carrot 1 small head celery £ small lettuce 3 pints of good brown stock Whites of four eggs 1 small turnip 1 small leek 1 small onion A few leaves of tarragon and chervil ^ lb. lean beef

Cook this with the app: pantry check, scaling, and the assistant.