548—Consommé Brunoise

Cut into small dice the red part only of two small carrots, one small turnip, the heads of two leeks, a small stick of celery, and the third of an onion of medium size.

Season the vegetables moderately with salt and a pinch of sugar, and stew them in butter. Moisten with one-half pint of consommé, and complete the cooking of the Brunoise gently. Five minutes before serving, finish with one quart of boiling, ordinary consommé, a moderate tablespoonful of peas, and the same quantity of French beans, cut into dice and kept very green.

Pour into the soup-tureen, and add a pinch of fine chervil pluches.