Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 182

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Cut an equal quantity of carrots, turnips, celery, and Jerusalem artichokes with a scoop cutter, as large again as a pea, pass them in sugar and butter, with about a dozen button onions; have ready four quarts of consommé (No. 134), put the vegetables into it, let it boil at the corner of the stove about twenty minutes, add half a cabbage lettuce cut small, ten leaves of sorrel, a few leaves of tarragon and chervil (skim it well), add a little salt if required; serve a few green peas, or asparagus boiled very green, in the tureen with the soup; give it a beautiful colour with a little brown gravy (No. 135) if required.