2 | Brunoise.
—Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks; put these with two ounces of butter in a covered saucepan for a few moments; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132); when ready, serve with six slices of toasted bread.