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Chicken Soup with Leeks

Cut about a quarter of a chicken into slices; brown for ten minutes in a saucepan with an ounce of butter and half a chopped onion; moisten with three pints of consomme, and add three leeks cut in pieces, a garnished bunch of parsley, half a tablespoonful of salt and a teaspoonful of pepper. Serve after boiling thirty minute, and removing the parsley.