Potage Julienne (Consommé with Julienne of Vegetables)

Ingredients

• Ordinary Consommé — 2 litres
• Red of carrots — 125 grammes
• Turnip — 125 grammes
• White of leek — 1 medium
• Celery — 1 small stick
• Onion — half a medium
• Cabbage — 1 small quarter
• Fine salt — a pinch
• Powdered sugar — a pinch
• Butter
• Cooked green peas — 1 spoonful
• Chiffonnade of sorrel and lettuce — 1 spoonful
• Chervil pluches

Instructions

1. Cut the carrot, turnip, leek and celery into Julienne as regularly as possible, and slice the onion very finely.
2. Season these vegetables with a pinch of fine salt and a pinch of powdered sugar, stew them in butter, and moisten with half a litre of Consommé.
3. Blanch the cabbage cut into Julienne, add it, and finish cooking gently.
4. At the moment of serving, complete with 1 litre and a half of Consommé, 1 spoonful of cooked green peas and 1 spoonful of chiffonnade of sorrel and lettuce.
5. Finish with pluches of chervil.