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Julienne Soup (1).

TO MAKE TWO QUARTS.

Ingredients.

3 oz. of Carrots. Chervil. 1 oz. of Leeks. 1/2 oz. of Celery.

1 oz. of Onion. 2 qts. of Stock. 3 oz. of Turnips. Sorrel.

Method.

1. Take carrots (three ounces), turnips (three ounces), onion (one ounce), leeks (one ounce), celery (half ounce). 2. Shred them into small strips about one and a quarter inches long. 3. Melt one ounce and a half of good butter in a stewpan. 4. Add the shredded vegetables. 5. Fry to a nice brown colour. 6. Add two quarts of stock. 7. Simmer at one corner he fire. When the vegetables are cooked, (8) skim. Put in a few leaves of sorrel and a sprig of chervil, chopped finely. 10. Add a little powered loaf-sugar, serve in a soup tureen, having first put in several crusts of bread cut up in dice.

PRECAUTIONS.-Well dry the vegetables before frying.

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