743—Cocky-Leeki Soup

Set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics.

Also prepare a julienne of the white of three leeks; stew this in butter without colouration, and complete the cooking thereof in the cooking-liquor of the fowl, strained and poured carefully away.

Pour the preparation into the soup-tureen, and add the meat of the fowl, cut into a julienne.

Serve some stewed prunes separately, but this is optional.