This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
Potage Brunoise is another famous French soup, very delicious, but very deceptive, as it looks exactly as if it were made with stock, but it is not. Here is the recipe, but unless it is followed accurately, the characteristic colour of Brunoise—which, I suppose, comes from the word " brun," meaning " dark," will not be obtained.
4 large carrots, 4 turnips, 2 leeks, 1 large onion, 1 head of celery, lard or butter, salt and pepper.
Wash and trim all the vegetables and cut them neatly, Brunoise fashion—into small cubes, about half an inch in diameter. Melt about 2 tablespoons of lard or butter (I prefer butter) in an iron saucepan, and when hot put in the carrots, onions, and turnips. When these begin to brown, add the other vegetables, and cook till all are thoroughly brown. This is the " snag " I was referring to about the Brunoise—unless the vegetables are really " brun " the stock effect will not be obtained. Now add 1 pint of warm water, season highly with salt and pepper, bring to the boil and simmer for half an hour, stirring occasionally. Then add 2 pints of hot water and simmer, over a slow fire, for 2 hours. The result is delicious.