Brunoise
3 pints strong consommé
1 carrot
1 turnip
1 leek
1 onion
1 stick of celery
1 small tea-cupful freshly cooked peas
” ” ” ” asparagus points
” ” ” ” French beans
Cut the carrot, turnip, leek, onion and celery into small dice-shaped pieces, using the red outer part of the carrot only. Fry them in butter until a light brown. Add them to the consommé, and after it has come to the boil, simmer gently until the vegetables are perfectly tender. Skim from time to time. Season. Add the cooked peas, beans and asparagus points. The beans should be cut into diamond-shaped pieces.