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Required : One ounce of butter. Three leeks.
One quart of vegetable stock. Four large potatoes. Two tablespoonfuls of cream. One ounce of proteid food. One teaspoonful of chopped chervil.
Method. Put the butter into a casserole. When very hot, put in the leeks, thoroughly washed and cut into small pieces. Cook for ten minutes on a slow fire. Then add the vegetable stock and the potatoes, peeled and cut into small pieces. Simmer for forty minutes, then pass through a wire sieve. Add the cream, proteid food, and chopped chervil. Serve with fried bread.