Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, serve with six slices of toasted bread.

3. Brunoise With Rice

The same as for No. 2, adding half a cupful of uncooked rice about seventeen minutes before serving ; taste to see if sufficiently seasoned, and serve.

4. Brunoise With Sorrel

The same, adding two good handfuls of chopped sorrel about two minutes before serving.