No. 147 Potage à la Jardinière.
Have ready the consommé clarified as previously, cut carrots, turnips, and celery, in slices about a quarter of an inch thick, cut them through with a long cutter, add ten button onions, pass them in sugar and butter as usual, put them into four quarts of clarified consommé, let it simmer at the corner of the stove about twenty minutes, or until the vegetables are done, skim it well, add a small quantity of picked tarragon, chervil, and a few white leaves of a cos lettuce; season with a little salt if required; when done and ready to serve put into the tureen a few French beans, peas, cauliflower, or Brussels sprouts according to the season.