Potage Julienne - Julienne Soup

To "cut in Julienne" means to cut in fine shreds. For Julienne Soup the vegetables should be from about 10 to 1 1/2 inches long and 1/8 inch thick.

Take 4 red carrots, 2 turnips, 2 onions, the white part of 3 leeks, 1 stalk of celery, a handful of string beans, and 5 or 6 cabbage leaves. Shred these vegetables finely (as stated above), put them into a saucepan with 4 ounces of butter, and be-springle liberally with powdered sugar (about 1 ounce). Cover the pan and set it on the range over a slow fire, so as to cook the vegetables gently; stir with a wooden spoon from time to time, and when the moisture of the vegetables is evaporated moisted with 1 gallon of consomme; simmer slowly for 30 minutes. Five minutes before using, add a good handful of cooked green peas, 1 small head of lettuce and 2 dozen leaves of sorrel, both finely shredded; season to taste, and just before serving add a pinch of cut chervil.

Julienne Grenade - Grenade Julienne Soup

Proceed as in the preceding receipt, but ten minutes before the soup is ready, add some raw tomatoes peeled, squeezed and cut in eight parts (if small; if large, cut in twelve parts). Cook gently, so that the tomatoes will not fall apart..

Potage Fleury - Fleury Soup

Prepare 1 gallon of Julienne Soup, and before serving bind it with 8 egg yolks, 1 pint of cream and 3 ounces of butter. Add a pinch of chervil and serve with toasted sippets separate.

Potage Paysanne - Peasant Soup

Cut in thin slices, the size of a 5-cent piece, 3 carrots, 2 turnips, 2 onions, 3 leeks, 6 cabbage leaves, 1 celery stalk and 1 head of lettuce. Proceed and finish as for Julienne Soup.

Serve with sippets of bread - i. e., a French roll cut in slices and toasted.

Potage Fermiere - Farmer's Soup

Same as Peasant's Soup, with the addition of cooked white beans and a binding of 4 egg yolks and 1 pint of cream.

Potage Suisse - Swiss Soup

Same as Peasant's Soup, but before serving bind with 1 pint of cream, 8 egg yolks and 3 ounces of butter.

Serve separately a plate of grated cheese and toasted sippets of bread.

Potage Mogul - Mogul Soup

One-third Julienne soup, One-third puree of tomatoes. One-third puree of split peas.

Potage Brunoise - Brunoise Soup

Use the same vegetables as for Julienne soup, except lettuce and sorrel, but cut the vegetables in 1/8 inch squares.

For cooking, follow the same directions as for Julienne soup.

Brunoise can be garnished with barley, rice and small chicken quenelles. If this is done, it can be so shown on the bill of fare, as, for instance: Brunoise with barley, with rice, or with quenelles, etc.

Potage Printanier A La Chiffonade - Chiffonade Spring Soup

Slice very fine 3 onions, and smother them in 4 ounces of butter ; add the same quantity of flour, stir for 5 minutes continuously without letting the flour become brown; moisten with 1 gallon of chicken or veal stock, let simmer for 30 minutes, clear off all fat and scum that may arise, then add (all finely shredded as for Julienne soup), 1 head of lettuce, 3 handfuls of sorrel and one of water cress, and 1 small cucumber (peeled, cut lengthwise in four, freed from all seeds, and sliced fine). Cook for another half hour, then add 2 handfuls of cooked green peas, season with salt, a pinch of sugar and a little grated nutmeg.

Before serving the soup, bind it with 1 pint of cream and 6 egg yolks, and add a pinch of chervil.