Brunoise Soup

Clean, and cut up into very minute square pieces the following vegetables: viz., three carrots, and a like number of turnips, heads of celery, leeks, and onions; fry these with a bit of butter and a little sugar, and proceed in every particular in the same manner as indicated for julienne soup; and when ready to send to table, add a few boiled Brussels sprouts when in season, and some very small round crusts from a French roll.