Herb Soup with Parmesan Cheese

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 roils 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.