Potage a la Julienne

Ingredients

• one of these tablets
• good, strong, and clear consomme sufficient for your party
• a table-spoonful of Madeira
• equal parts of carrots, turnips, leeks, onions, and celery
• a couple of ounces of fresh butter
• a tea-spoonful of powdered sugar
• a little pepper
• a pinch of salt
• a few leaves of lettuce and of sorrel finely shredded

Method

1. 1

   Cut off a portion of your Julienne tablet and place it in a saucepan with boiling water or weak stock.

2. 2

   Cook until the vegetables detach and are tender.

3. 3

   Drain and add to your consomme with a pinch of sugar and a tablespoon of Madeira.

4. 4

   For those without the tablet, cut vegetables into thin strips, sauté in butter with sugar, pepper, and salt, then add broth and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 192. The excerpt below is the record exactly as published.

Potage a la Julienne. Dames de seer a la Perigneux. Pilets de bcenf an crenie d'anchois. Cassolettes a la financiere. Selle de mouton anx petits pois. Quenelles de perdreaux en aspic. Artichauts en coquilles. CEufs a la niege. Crenie de pistaclie glacee. Fromage, hors d'oeuvres. Dessert. 1. — The French preserved Julienne is now regularly received by a well-known firm at Madras. Armed with one of these tablets, you can achieve a Julienne soup which will at once show you what a lamentable burlesque of the true potage you have hitherto accepted without a murmur from your Ramasamy. Having made a good, strong, and clear consomme sufficient for your party, all you have to do is to cut off a portion of your Julieyme tablet, which should be simply placed in a sauce-pan with a large allowance of boiling water, or weak stock, and allowed to cook until the pieces of vegetable detach themselves, and appear nice and tender : drain them when thus ready^ and add them to 34 342 MENU FOR A PARTY OF EIGHT. your consomme Tvitli a pinch of sugar, and a table-spoon- ful of Madeira. Each tablet is marked for five portions. Remember that a portion is enough for tivo persons : I have found a table-spoonful of crumbled Julienne enough for three basins of soup. To preserve the tablet in this climate, I recommend you to break it up carefully, and cork it down in a dry bottle. For the benefit of those Tvho cannot avail themselves of this excellent pi-eparation, the following directions may be given : — Take equal parts of can^ots, turnips, leeks, onions, and celery ; cut them all into thin strips not moi'e than the eighth of an inch across, and an inch long. Put them into a sauce-pan with a couple of ounces of fresh butter, a tea-spoonful of powdered sugar, a little pepper, and a pinch of salt. Toss them lightly on the fire until they take colour slightly, say for five minutes or so, cover them with a little bi'oth from the consomme and cai'efully remove the grease thrown up by the butter. Let the vegetables thus cooked remain in the gravy near the fire, nice and hot, until the time of serving, when they should be added with a few leaves of lettuce and of sorrel finely shredded to the rest of the co^nsomme, brought to the boil, finally skimmed, and sent up. 2. — Stew a couple of handsome slices of seer fish in a good broth made from bones and trim- Secr TTith truffle mings, assisted by an onion, a carrot, a bunch of parsley, a dessert-spoonful of preserved thyme and mai-jorara, a minced anchovy, a dozen pepper corns, a table-spoonful of mushroom ketchup, a table-spoonful of Harvey sauce, a table-spoonful of vine- gar, a table-spoonful of chablis or sauteme. Let the fish slices cook slowly in this broth, and when done, drain and place them in a veiy hot dish, carefully covered up. Strain the broth in which they were cooked, thicken it, add a little well browned gravy, and throw into it a couple MENU FOR A PARTY OF EIGHT. 343 of table-spoonfuls of chopped truffles (previously tossed in a frying-pan in an ounce butter, and a table-spoonful of Madeira

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