SOUP A LA JULIENNE.





Take a variety of vegetables: such as celery, carrots, turnips, leeks,
cauliflower, lettuce, and onions, cut them in shreds of small size,
place them in a stew-pan with a little fine salad oil, stew them
gently over the fire, adding weak broth from time to time; toast a
few slices of bread and cut them into pieces the size and shape of
shillings and crowns, soak them in the remainder of the broth, and
when the vegetables are well done add all together and let it simmer
for a few minutes; a lump of white sugar, with pepper and salt are
sufficient seasoning.





SOUFFLÉ AU CHOCOLAT SOUP CRESSY. facebooktwittergoogle_plusredditpinterestlinkedinmail

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