Julienne Soup

Potage a la Julienne

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 5 Pounds of Lean Beef
  • 5 Quarts of Water
  • 2 Turnips


The shin of the beef is the best to make a good Julienne Soup. Set the beef and water in a close vessel where they will heat gradually. After boiling five or six hours add the vegetables, but first cut the vegetables into long, thin shreds. Take a tablespoonful of lard, heat and add the vegetables,