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Consomme, Fermiere

Prepare a consomme, strain in another saucepan and keep simmering till required. Cut two medium carrots, one white turnip and a quarter very small, well-pared cabbage in strips one inch long and a half inch thick. Lay these vegetables on a plate, sprinkle over a teaspoon salt and half teaspoon sugar, toss vegetables for eight minutes to make them sweat, place in a saucepan with half ounce butter and one gill consomme, cover pan and set in oven for one hour. Remove, add entire contents of pan to consomme with three tablespoons cooked green peas and let boil for five minutes. Place six thin slices toasted French bread in a soup tureen with a teaspoon chopped chives, pour consomme over and serve.