576a—Consommé Julienne

Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion. Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables.

Finish the cooking gently, removing the grease the while, and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce No. 215, Chiffonade, and one pinch of chervil pluches.