Cut an equal quantity of carrots, turnips, celery, and Jerusalem
artichokes with a scoop cutter, as large again as a pea, pass them in
sugar and butter, with about a dozen button onions; have ready four
quarts of consommé (No. 134), put the vegetables into it, let it boil at
the corner of the stove about twenty minutes, add half a cabbage lettuce
cut small, ten leaves of sorrel, a few leaves of tarragon and chervil
(skim it well), add a little salt if required; serve a few green peas,
or asparagus boiled very green, in the tureen with the soup; give it a
beautiful colour with a little brown gravy (No. 135) if required.