No. 154 Potage à la Brunoise.
Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes into thin slices, lay them separately upon a table and cut each piece through with a small diamond cutter; add one head of celery cut in small diamond-shaped pieces, and about a dozen very small onions peeled; put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar; pass them over a brisk fire until the water from the vegetables is quite dried up, and the butter and sugar form a glaze over them; put them into a clean stewpan with four quarts of clarified consommé (No. 134); toast a piece of French bread very brown, but not burnt, put it into the soup five minutes without breaking; when the vegetables are tender it is ready to serve; add about three tablespoonfuls of brown gravy (No. 135), and put a few pieces of very white cauliflower into the tureen.