Potage Julienne

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut in very thin slices carrots, turnips, potatoes, leeks, cabbage, onions; put them in a saucepan with three or four lumps of sugar, cover the saucepan and cook very slowly, stirring occasionally. When nearly cooked add consommé and finish cooking.