738—Potage Solférino

Mince the white of two leeks, the third of a medium-sized carrot, and half an onion, and stew the whole in one and one-half oz. of butter. Add one-half lb. of pressed tomatoes cut into pieces, two medium-sized, peeled potatoes, minced; moisten with two-thirds pint of white consommé, and cook gently. Crush the vegetables; rub them through tammy; complete the purée with the necessary quantity of white consommé; set to boil, and finish, when dishing up, with two and one-half oz. of butter.

Garnish with twelve little balls of potato, raised by means of the spoon-cutter, and cooked in salted water; two tablespoonfuls of French beans cut into lozenges; and some chervil pluches.