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Potage Printanier

Prepare and strain a consomme into another saucepan. With a small Parisian potato scoop take out all you can from two medium, scraped carrots and two peeled, sound turnips, and place in a small saucepan with half pint of the consomme and half pint hot water. Season with two saltspoons salt and boil for thirty minutes, then add all the contents of the pan to the consomme; add also two tablespoons of cooked green peas, two tablespoons of cooked string beans, cut into half-inch pieces, two leaves of clean lettuce and two leaves of clean sorrel, both cut into julienne strips; lightly mix, then boil for ten minutes and serve.