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Consomme Brunoise with Semolina

Prepare a consomme, strain it into another saucepan and keep simmering until required. Cut in exceedingly small square pieces a carrot, turnip, small onion, the white part of a leek, a branch celery and quarter very small cabbage, place them in a saucepan with an ounce butter, a half teaspoon salt, teaspoon sugar and gill of the consomme. Cover vegetables with a lightly buttered paper, place lid on pan, boil on range for five minutes, then set in oven for forty-five minutes. Remove from oven, lift up paper, add all contents of pan to consomme, with two ounces well-washed and thoroughly drained semolina, lightly mix, let boil for fifteen minutes, frequently mixing meanwhile, pour soup into a tureen and serve.