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Cucumber-Chiffonade

Peel two medium, sound, ripe cucumbers, remove the spongy parts with a corer, then cut them in thin slices, plunge in boiling water and boil for five minutes, remove and drain. Remove the stalks from a pint of fresh sorrel leaves and thoroughly wash and drain. Cut them into julienne strips, cut in same way six well-cleaned green lettuce leaves, then place the sorrel and lettuce in a saucepan with an ounce butter and cook on the fire for five minutes, stirring with a wooden spoon once in a while. Add the cucumbers with the leaves from two branches chervil and half teaspoon finely chopped parsley, moisten with a consomme, add a teaspoon sugar, then boil for twenty-five minutes, pour the soup into a soup tureen and serve with six slices of toasted French bread.