From:
The Thorough Good Cook
Soup: 11. Spring Soup(Potage Printanier)
Mix in your
broth the white of an
egg beaten up with
a little cold
beef stock, to clarify it ; after twenty minutes'
boiling, strain it through a
napkin, and again set it to
boil, mixing with it the roots and vegetables as follows :-
The red part of a large
carrot cut in small sticks half an
inch long with a cutter a quarter of an inch wide, a
turnip,
a head of
celery, and two leeks cut in the same manner,
with twelve small white
onions ; wash and put them into
the boiling broth ; then add
lettuce,
sorrel, and
chervil
blanched sufficiently, and serve in a tureen containing three
tablespoonfuls of green
peas and three of
asparagus tips
blanched ; add a little
sugar and some small crusts of a
French roll rasped, cut round three-quarters of an inch
wide, without the least appearance of
crumb, and dried in
the hot-closet. A dear soup, but not extravagantly so.
This soup may also be served -, la Parisienne, a, la Regence,
- la Chasseur, or with small
forcemeat balls of
fowl or
game.
You will perceive that it is fundamentally a
Julienne : only
there is a greater variety of vegetables, and they are not
fried.
You will please to observe that I am adhering to my
rule of not using
French terms where
English ones will
do quite as well ; but when I have to describe a '- smart "
dinner for -'
smart " people, it is necessary to indulge in a
little '- cooks' French," which is about the
worst French
with which I am acquainted.