in the gardens of Paris, has beautifully frizzled leaves.
Ingredients:
5 onions 5 heads of celery 10 moderate-sized
potatoes 3 oz. butter 1/2 pint of water 1/2 pint of cream 2 quarts
of stock No. 105.
Method:
Slice the onions, celery, and potatoes, and put them with the
butter and water into a stewpan, and simmer for an hour. Then fill up
the stewpan with stock, and boil gently till the potatoes are done,
which will be in about an hour. Rub all through a tammy, and add the
cream (previously boiled). Do not let it boil after the cream is put in.
Time:
2-1/2 hours.
Notes:
This soup can be made with water instead of stock.
SOUP A LA JULIENNE.
_Pic_
