Prepare half a pint of blanched brunoise and fry it carefully in a stewpan with one and a half ounces of butter for about fifteen minutes; then add to it one quart of clear soup, bring it gently to the boil, and allow it to simmer for fifteen to twenty minutes, keeping it constantly skimmed until quite free of fat. A little cut-up lettuce, if in season, may be added to and fried with the brunoise. A tablespoonful of French packet tapioca or sago may, if liked, be added when the soup comes to the boil. Just before serving, add a dessertspoonful of blanched and picked tarragon and chervil or parsley. Little croûtons of fried bread can be handed round with the soup.