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Consomme, Magenta

Prepare, strain into another saucepan and keep simmering a consomme. With a very small Parisian scoop, scoop out as many round pieces as you can from two medium carrots, two white turnips and two medium, sound, peeled raw potatoes; boil latter in a pint water with half teaspoon salt fifteen minutes, drain and keep hot. Add the carrots and turnips to the consomme with one gill green peas and half pint tomato sauce. Boil slowly forty-five minutes, then add potatoes with leaves from one branch parsley and one branch chervil, cook five minutes longer, remove, pour the consomme into a hot soup tureen and serve.