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Consomme, Croute Au Pot

Prepare and strain into another saucepan a consomme. Cut into very small square strips two each small red carrots and white turnips. Cut a quarter of a small cabbage into one-inch strips. Finely slice one leek and two small white onions. Place these articles in a small saucepan, with half ounce butter, half a teaspoon salt, half teaspoon sugar, two saltspoons white pepper and two gills of the consomme; mix well, boil for five minutes, then set in the oven for one hour. Remove, add all the contents of the pan to the consomme, add the leaves of two branches chervil, and boil for five minutes. Pour in an earthen soup tureen, adding six slices of toasted French bread to the soup and serve.