SOUPE A LA JULIENNE.

Make a gravy soup as in the preceding receipt, and strain it
before you put in the vegetables. Cut some turnips and carrots
into ribands, and some onions and celery into lozenges or long
diamond-shaped pieces. Boil them separately. When the vegetables
are thoroughly boiled, put them with the soup into the tureen, and
then lay gently on the top some small squares of toasted bread
without crust; taking care that they do not crumble down and
disturb the brightness of the soup, which should be of a clear
amber colour.