Peel and cut thirty button onions into rings, fry them yellow in butter,
cut also about sixty pieces of carrots, the size of a sixpenny piece,
boil them in stock until nearly done, then put them on a sieve to drain,
put four quarts of consommé (No. 134), and a gill of brown gravy (No.
135), into a stewpan with two ounces of semolina, when boiling add the
carrots and onions; let it simmer twenty minutes, add a little pickled
chervil, cut a small spring chicken in pieces, which has been previously
braised (No. 523), put it into the soup a few minutes previous to
serving, and a tablespoonful of sugar, add a little more seasoning if
required.