736—Potage de Santé

Cook quickly, in salted water, three medium-sized, peeled, and quartered potatoes. When their pulps seem soft to the touch, drain them; rub them through a fine sieve, and dilute the resulting purée with one and one-half pints of white consommé. Add two tablespoonfuls of sorrel melted in butter, and finish the preparation with an ordinary leason and one oz. of butter.

Garnish with very thin roundels of French soup-flute and chervil pluches.