Is a very good and useful soup, usually served in the east of France to men before starting on a shooting expedition. Put in a saucepan
Add water, allowing a little more for reducing, bring to the boil, then put in one leek, a head of celery, parsley, thyme, bay leaf, clove and a little garlic, salt and pepper, also a pinch of sugar; let it boil gently for at least two hours.
Cut thin slices of stale bread, fry them in butter, and dispose them two or three deep in a warm soup tureen. Take a tablespoonful of potato flour, add to it a small quantity of good stock, mix well and see that it is smooth. To this you add, stirring quickly, the yolks of