745—Soupe Julienne Darblay

Cook quickly in salted water two small, peeled, and quartered potatoes. Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé. Add three tablespoonfuls of a julienne made in accordance with the above recipe; heat, and finish the preparation with an ordinary leason and one and one-half oz. of butter.