Cut into fine shreds, an inch long, two carrots, two
turnips, two heads of celery, and the white ends of two spring leeks.
Put them into a frying pan, with one ounce of butter, a teaspoonful of
salt, and one lump of cut sugar; simmer until tender, then add a cupful
of stock. Put two quarts of veal stock in a saucepan; add the
vegetables, and a teaspoonful of chopped parsley, a little fresh sorrel
if convenient (wild wood sorrel is the best for julienne) shredded.
Taste for seasoning; boil once, and serve.