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Classic
Cook Books
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page 13
7. BRUNOISE.
(Fat Soup--Clear.) Two hours.
The brunoise is a simplified printanier, only carrots, turnips and green peas
being used, the two former cut in small dices.
8. JULIENNE.
(Fat Soup--Clear.)
PROPORTIONS.--For five persons:
Stock or consomme.................2 to 3 quarts.
Vegetables........1 carrot, 1/2 turnip, 1/10 cabbage, 1/2 leek. (All very
fresh.)
Time.--About 1 3/4 hours.
PREPARATION.--1st. Slice your vegetables into "julienne," that is to say into
fine strips about 1 1/2 inches long, put them in a sauce pan with some butter
and a teaspoonful of sugar; let cook awhile. 2d. Pour your stock or consomme
over and allow to cook for 1 1/2 hours.*
9. POTAGE COLBERT.
SOUP A LA COLBERT. (Fat Soup--Clear).
PROPORTIONS.--For five persons:
Printanier or brunoise........2 to 3 quarts.
Poached eggs..................5.
PREPARATION.--Make a printanier or brunoise as above, but with little vegetables
and when in the tureen add a poached egg for each person.
NOTE.--There are different methods to poach eggs, but the following is the
easiest and best. 1st. Pour your eggs in as much boiling water as will not stop
the ebullition and let them boil for six minutes. 2d. Take the eggs out with a
skimmer and pour cold water over them. (This will facilitate the shelling of the
eggs.) 3d. Take the shells off carefully and put the eggs in the soup only when
ready to serve.
10. CONSOMME AU RIZ.
CONSOMME WITH RICE. (Fat Soup--Clear.)
PROPORTIONS.--For five persons:
Stock or consomme........2 to 3 quarts.
Rice.....................1/2 tablespoonful.
original text.
*What distinguishes the "Julienne" from the former soups is that in this one the
vegetables are not previously cooked in boiling water.
PREPARATION.--1st. Wash your rice and let it boil in some water till soft. 2d.
Let it drip, cool it with cold water and let it drip again.
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