A carrot, turnips, onions, leeks, and celery, according to
quantity required ; cut the carrots in thin slices ; cut them
again across into small thin strips ; if the carrots are old,
peel off only the parts that are red ; slice all your vegetables
equally ; put three ounces of butter into a stew-pan ; when it
is melted put in the onions, and fry for four minutes ; add the
remainder of your vegetables, pass them quickly with a
tablespoonful of powdered sugar, and keep continually tossing
them so that they shall not catch. When they are beginning
to look somewhat dry, add a quart of clarified consomme ; let
it boil gently at the corner of the fire for twenty minutes, and
be very caref'ul to skim it well. A greasy Julienne is
  destruction ; only, the vegetables must be lightly fried, or rather
  browned, in the butter, else your soup will not be a Julienne
  at all. Some cooks add sorrel leaves and cabbage-lettuce, and
s, little picked chervil, cut small; but to my mind these
  additions make a highly artistic soup a rude mess of pottage.
  Serve it-as indeed you should serve all soups and all warm
  dishes-as hot as ever you possibly can. The heat, Mrs.
  Cook, should be in the dishing-up and in the plates, not in
  the seasoning.
 

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