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Consomme Chiffonnade, Aux Fines Herbes

Prepare and strain into another saucepan a consomme, then let it gently simmer until required. Cut in very thin julienne strips six well-cleaned green lettuce leaves, six well-trimmed, clean leaves spinach and twelve thoroughly washed leaves of sorrel; place these green vegetables in a small saucepan with half ounce good butter and a teaspoon sugar; mix well, cover pan, let cook for ten minutes, stirring with fork once in a while; drain on sieve, add to consomme with two tablespoons each cooked asparagus tips, green peas and string beans cut in short pieces, a teaspoon freshly chopped parsley, half teaspoon chopped chives, leaves from two branches chervil, season with teaspoon sugar, lightly mix, boil ten minutes, pour consomme in tureen and serve.