Herb Soup with Parmesan Cheese

Fresh herbs, sorrel, chervil and parmesan combine for a memorable first course.

Wash in plenty of water a head of young celery, one handful each of sorrel, chervil and chives, a few sprigs of parsley, and a small quantity of tarragon; drain the herbs thoroughly and cut them into pieces. Put them in a saucepan with three pints of clear broth, and boil gently till tender. Cut some slices of French rolls into pieces about the size of a quarter of a dollar, dip them in hot butter, and roll in finely grated Parmesan cheese, giving them a good coating. Spread a sheet of white paper over a baking tin, arrange the pieces of bread on top, and bake until lightly browned; then add them to the soup when in the tureen.