Prepare a freshly-cooked vegetable garnish for a stock-pot - carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in consomme.

Also prepare seven or eight crusts of French soup "flutes" and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour on two quarts of consomme and add the dried crusts in soup-tureen.