1 dozen potatoes. 3 cloves. 2 onions. 2 quarts of veal broth. 1 head of celery. Salt. Parsley. White part of 2 leeks. 3 yolks of eggs. 4 ounces of butter (1/2 cup). 1/2 cup of cream. 2 ounces of butter. Fine-chopped chervil.

Sauté the potatoes, pared and sliced, with the onions, celery and leeks, also sliced, in the four ounces of butter ten minutes; add the cloves, broth salt, and parsley and cook until the potatoes are tender; then press through a fine sieve. Return to the fire, add more broth, if too thick, and let simmer twenty minutes, skimming as needed. Just before serving add the beaten yolks, diluted with the cream, and the two ounces of butter in little bits. Sprinkle over the soup in the tureen a little fine-chopped chervil. Serve with croutons.