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Consomme, Villageoise

Prepare and strain a consomme and keep hot. Cut with a half-inch vegetable cutter two carrots and two turnips. Finely slice the white parts of two leeks and two small white onions and cut half a very small white cabbage into half-inch squares. Place all these vegetables in a small saucepan with a half ounce butter, one gill of the strained consomme, half teaspoon each salt and sugar. Mix well, cover the pan, set in the oven for fifty-five minutes, remove, add the contents of the pan to the consomme, boil for five minutes, pour into a tureen and serve.