Ingredients: 3 fine carrots, 2 turnips, 2 small pieces of celery, 2 sprigs of parsley, 1 onion, the quarter of a large Savoy cabbage, the hearts of 2 lettuces, a bunch of sorrel, and a sprig of chervil.

Scrape each of the vegetables according to its requirements. The carrots are cut, in the thickest parts of them, in transverse sections, about two-thirds of an inch thick; shape these into thin, even ribbons by turning the piece round and round till you reach the centre of the carrot, which is not used; then cut these ribbons again into very fine shreds. Cut the turnips into squares; divide them into oblong squares about two-thirds of an inch thick; cut and make them into shreds like the carrots. Cut and shape the celery in the same way. Remove the hard sides of the cabbage, and slice it as fine as possible. Slice in the same way the lettuces, parsley, and onions. The similarity of the vegetables, as much with regard to their thickness as to their length, must be strictly preserved; it is one of the distinguishing characteristics of this soup. Now put a lump of butter into a good saucepan, rather a large one and very thick at the bottom. Add the vegetables, all except the cabbage and the sorrel; these must be scalded in boiling water apart. Place the other vegetables on a slow fire till they turn a fine yellow colour without being burnt; that is the chief characteristic of the soup. As soon as they are done to a turn, add about 2 quarts of good stock or consomme, and a pinch of sugar. When it bubbles, remove to side of fire; add the sorrel and cabbage, after drying them, through a strainer or sieve. The bubbles should only appear on one side. Skim, and, while on the fire, remove the grease as it forms. Let it boil for an hour, if the vegetables are tender; if not, for longer.

Consommé aux Ailerons (Wing-bone Soup).-Gut up the whole of 3 or 4 carrots and 2 turnips into slices of about the thickness of a shilling. Cut in rounds of the same thickness, and shaped in the same column-shape, some cabbage leaves-very white ones. This done, wet the carrots first with about 2 pints of stock (consomme). After it has boiled for an hour, add the turnips and cabbage. Let it boil quite gently by the side of the fire for a good hour, till the vegetables are quite cooked.

Separately take 12 or 15 wing-bones of chickens, basted and well trimmed; let them soak during 1 or 2 hours in tepid water, drain and put them into a small saucepan, cover them with stock, and boil up. One hour is enough to cook them. Drain the wings, trim them very neatly, bone them, put them in the soup-tureen, add some fried crusts of bread of the same thickness as the vegetables, also a bunch of chervil and a pinch of sugar, and put all together into the soup-tureen. The boiling of all these vegetables must be done quite slowly, so as to prevent the stock being disturbed.