§ XLIX Vegetable Soups
Having emptied a bottle containing a litre of preserved Julienne, I add two litres of boiling water with a little salt, and I have a dish for twelve or fifteen persons.
As well as a Julienne, a coulis de racines, a soup of lentils, carrots, onions, &c. being well prepared, furnishes with the greatest economy, excellent dishes in an instant.
All farinaceous substances, such as oatmeal, rice, spelt, semoulia, vermicelli, and in general every thing that may be formed into a paste, nutritive and easy of digestion, may be prepared and seasoned with either vegetable or meat soup, and even with milk, before they are made to undergo the preserving process, in order to facilitate the use of them at sea and in armies at a moment of necessity.
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