679—Velouté d’Artois

Prepare one pint of ordinary velouté, and mix therewith one-half pint of a purée of haricot beans. Rub through tammy; add one-half pint of white consommé; heat, and finish the whole, when dishing up, with the leason and butter.

Garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches.

This soup may also be prepared as a cream.