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One Cabbage Lettuce

A little Tarragon and Chervil.

Shred the vegetables all of the same length and size.

Melt the butter in a saucepan, and fry all the vegetables (except the lettuce, tarragon, and chervil) a light brown; add three pints of boiling consommé, the sugar and salt. Skim well until all grease is removed; then add lettuce, tarragon, and chervil, let it boil a few minutes, and serve.

Ordinary clear consommé is required for this soup.