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Consomme Rouennaise

Prepare a consomme, strain into another saucepan and keep simmering until required. Cut two each carrots and turnips into half-inch-long and one-third-inch-thick strips and with point of a small knife round them into olive forms. Place in a small saucepan with half ounce butter, half teaspoon each salt and sugar and two gills consomme. Lightly mix, cover pan, boil for five minutes, set in oven for forty-five minutes, remove and add to consomme. Peel twelve exceedingly small white onions and place in a sautoire with a tablespoon melted butter. Sprinkle a tablespoon sugar over and let gently brown for twenty-five minutes, being careful to toss frequently meanwhile. Lift up and add to consomme, boil for five minutes, pour into a soup tureen and serve.