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Consomme, Brunoise

Strain a consomme, into another saucepan and keep warm. Have one medium red carrot, one medium turnip, one small white onion, two leeks and two branches celery. Cut all these vegetables in exceedingly small dice-pieces and place in a small saucepan with a teaspoon salt, one teaspoon sugar, two gills hot water and half ounce butter. Mix well with a wooden spoon; cover the vegetables with a piece of lightly buttered paper, cover the pan, boil for five minutes on the range, then place in the oven to braise for thirty minutes. Remove, lift up the paper and add all the vegetables to the consomme, with three tablespoons boiled and well-drained rice and two tablespoons fresh peas; boil on the range for five minutes. Skim the fat from the surface of the consomme, pour into a hot soup tureen and serve.