Potage a la Julienne

Ingredients

• Oile large Carroti
• One smaU Turnip
• Two Leeks
• Half a head of Celery
• One Onion
• Two ounces of Butter
• Salt
• One teaspoonful of Sugar
• One Cabbage Lettuce
• A little Tarragon
• Chervil

Method

1. 1

   Shred the vegetables all of the same length and size.

2. 2

   Melt the butter in a saucepan, and fry all the vegetables (except the lettuce, tarragon, and chervil) a light brown; add three pints of boiling consomme, the sugar and salt.

3. 3

   Skim well until all grease is removed; then add lettuce, tarragon, and chervil, let it boil a few minutes, and serve.

4. 4

   Ordinary clear consomme is required for this soup.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 6. The excerpt below is the record exactly as published.

Potage a la Julienne. Ingredients. Oile large Carroti One smaU Turnip* Two Leeks. Half a head of Celery. One Onion. Two ounces of Butter. Salt. One teaspoonful of Sugar. One Cabbage Lettuce. A little Tarragon and Chervil

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