FEBRUARY 29 



with a wooden spoon, so that the meat shall not stick to 

 the bottom. As soon as it bubbles, remove the saucepan 

 to a very slow, very moderate, well-regulated fire for two 

 hours. The stock, made in this way, ought to become 

 a fine colour, and above all be very clear. Strain it 

 through a napkin that has been previously rinsed in hot 

 water. 



Julienne Soup. Ingredients : 3 fine carrots, 2 tur- 

 nips, 2 small pieces of celery, 2 sprigs of parsley, 1 onion, 

 the quarter of a large Savoy cabbage, the hearts of 

 2 lettuces, a bunch of sorrel, and a sprig of chervil. 



Scrape each of the vegetables according to its require- 

 ments. The carrots are cut, in the thickest parts of them, 

 in transverse sections, about two-thirds of an inch thick ; 

 shape these into thin, even ribbons by turning the piece 

 round and round till you reach the centre of the carrot, 

 which is not used ; then cut these ribbons again into very 

 fine shreds. Cut the turnips into squares ; divide them 

 into oblong squares about two-thirds of an inch thick ; cut 

 and make them into shreds like the carrots. Cut and shape 

 the celery in the same way. Remove the hard sides of 

 the cabbage, and slice it as fine as possible. Slice in the 

 same way the lettuces, parsley, and onions. The similarity 

 of the vegetables, as much with regard to their thickness 

 as to their length, must be strictly preserved ; it is one of 

 the distinguishing characteristics of this soup. Now put 

 a lump of butter into a good saucepan, rather a large one 

 and very thick at the bottom. Add the vegetables, all 

 except the cabbage and the sorrel ; these must be scalded 

 in boiling water apart. Place the other vegetables on a 

 slow fire till they turn a fine yellow colour without being 

 burnt ; that is the chief characteristic of the soup. As 

 soon as they are done to a turn, add about 2 quarts of 

 good stock or consomme, and a pinch of sugar. When it 

 bubbles, remove to side of fire ; add the sorrel and cabbage, 



