CHERVIL SOUP

Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When
these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it
half a dessert−spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover
off the pot, so that it remains a good green color. Pepper and salt to be added also.