Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes
into thin slices, lay them separately upon a table and cut each piece
through with a small diamond cutter; add one head of celery cut in small
diamond-shaped pieces, and about a dozen very small onions peeled; put
altogether into a stewpan with three ounces of butter and a teaspoonful
of sugar; pass them over a brisk fire until the water from the
vegetables is quite dried up, and the butter and sugar form a glaze over
them; put them into a clean stewpan with four quarts of clarified
consommé (No. 134); toast a piece of French bread very brown, but not
burnt, put it into the soup five minutes without breaking; when the
vegetables are tender it is ready to serve; add about three
tablespoonfuls of brown gravy (No. 135), and put a few pieces of very
white cauliflower into the tureen.