Cut a bunch of spring carrots, ditto of turnips, ditto of green spring
onions, in thick pieces, splitting the carrots in four, and about half
an inch in length, wash them well, dry on a cloth, put them into a
stewpan with two ounces of butter and a teaspoonful of sugar, pass them
ten minutes over a sharp fire, have ready four quarts of consommé (No.
134), nearly boiling, put in the vegetables and let it boil at the
corner of the stove fifteen minutes, skim it well, add a very little
chervil and half a pint of young peas, raw, when the peas are tender it
is done; put a few French beans, cut in diamonds, into the tureen, and
serve.