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Soup of Herbs with Parmesan

Wash in several waters a handful each of chervil, chives, and sorrel, and a head of tender celery; add a very little tarragon and a few sprigs of parsley. Drain all these free from water and cut them in small pieces. Put them in a saucepan and pour over 3 pints of clear stock or broth, and boil until all are tender.

Slice some French rolls and cut them in small rounds the size of a half-dollar, dip them in hot butter, and roll in finely grated Parmesan, having them well covered. Put them in a shallow baking tin or on a sheet of paper on an inverted pan, and brown lightly in the oven. Pour the soup in the tureen and put the toast on the top.