From
The Thorough Good Cook
Soup: 9. French Brown Soup (Brunoise)
To clear broth (
No. 2) add
carrots and turnips, cut into
dice, straws, or like small
pears, etc., and first slightly fried and
drained if
young ; if
old, blanched. Soak toasted sippets in a
basin of
broth, and put them into the tureen after the soup.
is dished, lest they
crumble and
spoil the clearness of the soup.
This is essential whenever
bread is used. Skim off the fat.
from the tureen and serve. You may cut leeks and celery in
lozenges, the turnips and carrots in ribands, and with these
cooked, you have a second kind of
Julienne soup.
If
gravy-
soup is not sufficiently clear, it may be improved
by the whites of two or three eggs, well whisked, being boiled
up with it before it is strained a second time. This is one of
the "
secrets of the kitchen " with which all experienced cooks
should be
familiar; if there be any impurities in the soup, they
will gather in a kind of
ragged ball about the whites of
the eggs, and this ball you throw away