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Potage, Bonne-Dame

With a very small Parisian potato scoop dig out all you can from two medium carrots, two white turnips, one parsnip, and keep these articles on a plate till required. Cut in very small square pieces, a quarter pound raw, lean veal, two ounces raw lean ham, one medium Bermuda onion and the white part of two leeks. Place all these articles, including first vegetables, in a saucepan with one ounce butter and cook on a brisk fire for fifteen minutes, stirring once in a while. Moisten with two and half quarts broth and two gills pure tomato juice. Season with a heavy teaspoon salt, let gently boil for twenty-five minutes, add two ounces well-washed and thoroughly drained raw rice, and let boil continually for thirty minutes longer. Finely chop together two branches parsley, one branch chervil and a half bean sound garlic, add it to soup, lightly mix and let boil for ten minutes longer. Pour soup into a tureen and serve with an ounce of grated Parmesan cheese separately.