Julienne Soup

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.