566a—Consommé à la Fermière

Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion. Slightly stew these vegetables in one and one-half oz. of butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage, cut roughly into a julienne, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consommé.

Pour into the soup-tureen, and add a few thin slices of French soup “flute,” slightly dried.