Have ready the consommé clarified as previously, cut carrots, turnips,
and celery, in slices about a quarter of an inch thick, cut them through
with a long cutter, add ten button onions, pass them in sugar and butter
as usual, put them into four quarts of clarified consommé, let it simmer
at the corner of the stove about twenty minutes, or until the vegetables
are done, skim it well, add a small quantity of picked tarragon,
chervil, and a few white leaves of a cos lettuce; season with a little
salt if required; when done and ready to serve put into the tureen a few
French beans, peas, cauliflower, or Brussels sprouts according to the
season.