27 | Julienne.
—Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth (No. 99), or consommé (No. 100), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one tablespoonful of cooked string beans. Boil up again, and serve.