§ XXV.
A Soup called Julienne.
I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long. Having well plucked and washed them, I put these vegetables into a saucepan over the fire, with a largish piece of fresh butter. When these are half-done, I add the sorrel and green peas. After the whole has been stewed down, I moisten the vegetables with good gravy, prepared for the purpose, with good meat and poultry. I let the whole boil half an hour. Then I withdraw the fire to let it grow cool; and having put the Julienne into bottles, &c. I let it boil half an hour in the water-bath. Julienne prepared in this way, has been kept by me more than two years.
The Julienne au maigre is prepared in the same manner, except that, instead of gravy, I moisten my vegetables, when well dressed, with a clear vegetable soup, either of French beans, lentils, or large green peas, which I have preserved; and I give it in like manner half an hour’s boiling in the water-bath.
§ XXVI.
Vegetable Soup.
(Coulis de Racines.)
I compose and prepare a vegetable soup in the usual way; I make the soup so rich, that a bottle of the size of a litre can supply a dish for twelve persons, by adding two litres of water to it, before it is made use of. When it has grown cool, I put it in bottles, to give it half an hour’s boiling in the water-bath.
§ XXVII.
Love-Apples.
(Tomates, ou Pommes d’Amour.)
I gather love-apples very ripe, when they have acquired their beautiful colour. Having washed and drained them, I cut them into pieces, and dissolve them over the fire in a copper vessel well tinned. When they are well dissolved and reduced one third in compass, I strain them through a sieve sufficiently fine to hold the kernels. When the whole has passed through, I replace the decoction on the fire, and I condense it till there remains only one third of the first quantity. Then I let them become cool in stone pans, and put them in bottles, &c., in order to give them one good boiling only, in the water-bath.