The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

put it into the soup a few minutes previous to serving, and a tablespoonful of sugar, add a little more seasoning if required. No. 146. _Potage Macédoine de Légumes._ 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. No. 147. _Potage à la Jardinière._ Have ready the consommé clarified as previously, cut carrots, turnips, and celery, in slices about a quarter of an inch thick, cut them through with a long cutter, add ten button onions, pass them in sugar and butter as usual, put them into four quarts of clarified consommé, let it simmer at the corner of the stove about twenty minutes, or until the vegetables are done, skim it well, add a small quantity of picked tarragon, chervil, and a few white leaves of a cos lettuce; season with a little salt if required; when done and ready to serve put into the tureen a few French beans, peas, cauliflower, or Brussels sprouts according to the season. No. 148. _Potage à la Julienne._ Prepare and clean three carrots, three turnips, two onions, two leeks, and one head of celery, wash them all well, cut the carrots an inch in breadth in thin slices, cut them again across into small thin stripe, if the carrots are old the red part only must be used and peeled off like ribands, as fine and regular as possible; all the vegetables must be cut in the same way; put a quarter of a pound of