Julienne Soup, with Poached Eggs ( Dubois ).
Take two medium-sized carrots, a medium-sized turnip, a piece of celery, the core of a lettuce, and an onion. Cut them into thin fillets about an inch long. Fry the onion in butter over a moderate fire, without allowing it to take color; add the carrots, turnips, and celery—raw, if tender; if not, boil them separately for a few minutes. After frying all slowly for a few moments, season with a pinch of salt and a tea-spoonful of powdered-sugar. Then moisten them with a gill of broth, and boil until reduced to a glaze. Now add nearly two quarts of good stock, which has been skimmed and passed through a sieve, and remove the stew-pan to the back of the stove, so that the soup may boil only partially. A quarter of an hour after add the lettuce (which has been boiled in other water), and a few raw sorrel leaves, if they can be procured. This soup is quite good enough without eggs, yet they are a pleasant addition. Poach them in salted water, trim them, and drop into the soup-tureen just as it is ready to send to the table. Many color this soup with caramel. In that case, the sugar should be omitted.