725—Potage aux Herbes

Cut two oz. of sorrel leaves into a julienne, and stew them in butter with one oz. of watercress leaves, one oz. of chervil pluches, and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently.

Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of Printanier butter with herbs, combined with a few leaves of sweet basil.

Add a pinch of chervil pluches.