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Consomme, Portugaise

Prepare a consomme, strain into another pan and keep simmering. Soak eighteen prunes in cold water during night, drain on sieve, then place in small saucepan with an ounce sugar, half a cinnamon stick, one pint water, cover pan and let boil for fifteen minutes, then keep hot. Cut white parts of two leeks in julienne-shaped strips, place in a saucepan with teaspoon melted butter and brown for ten minutes, occasionally stirring meanwhile. Pour in two gills of the consomme, let cook until nearly dry, add leeks, drain the prunes and also add, pour into a soup tureen and serve.