From:
The Thorough Good Cook
Soup 8. Julienne Soup
A
carrot,
turnips,
onions, leeks, and
celery, according to
quantity required ; cut the carrots in
thin slices; cut them
again across into small thin
strips; if the carrots are old,
peel off only the parts that are red; slice all your
vegetables
equally ; put three ounces of
butter into a
stew-
pan; when it
is melted put in the onions, and
fry for four minutes; add the
remainder of your vegetables, pass them quickly with a
tablespoonful of powdered
sugar, and keep continually tossing
them so that they shall not catch. When they are beginning
to look somewhat dry, add a
quart of clarified
consomme; let
it
boil gently at the corner of the
fire for twenty minutes, and
be very careful to skim it well. A greasy Julienne is
destruction; only, the vegetables must be lightly
fried, or rather
browned, in the butter, else your soup will not be a Julienne
at all. Some cooks add sorrel leaves and
cabbage-
lettuce, and
a little picked chervil, cut small; but to my mind these
additions make a highly
artistic soup a rude mess of
pottage.
Serve it-as indeed you should serve all soups and all warm
dishes-as hot as ever you possibly can. The heat, should be in the dishing-up and in the plates, not in
the
seasoning.