Brunoise Soup with Quenelles

Brunoise is made with half a pound of the red part of carrots, a quarter of a pound of turnips, quarter of a pound of celerv, quarter of a pound of leeks, quarter of a pound of onions, and a quarter of a pound of cabbage. Trim or cut the vegetables into quarter inch squares, the leeks to be prepared Julienne shape; mince the onions and blanch each of the vegetables in separate waters, except the onions and leeks. Put four ounces of butter into a saucepan on the fire, and when it is very hot, throw in the onions, and the leeks a few moments later; cook a little longer, then add all the vegetables, and fry colorless. Dilute with one pint of broth, adding a good pinch of sugar, and reduce slowly till the moistening is entirely evaporated, and the vegetables adhere to the bottom of the saucepan; moisten again with four quarts of broth, then boil, skim and continue the cooking for one hour and a half more. Season with salt and pepper, pour the very hot soup into a tureen over a garnishing of small chicken quenelles three-sixteenths of an inch in diameter laid with a cornet on to a buttered sheet and poached in boiling salted water, and then well drained.