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Potage, Longchamps

Heat two tablespoons butter in a large saucepan, add three finely sliced leeks, one finely sliced onion, two ounces salt pork cut in small pieces, two bay leaves, one clove and two branches parsley, then brown for ten minutes, occasionally stirring meanwhile; add one pint well-picked and thoroughly washed leaves of sorrel, cook for five minutes longer, stirring meanwhile; then add three large peeled, sliced sound cleaned potatoes, moisten with one quart broth and two and a half quarts water, season with a teaspoon salt and a half teaspoon pepper, mix well, cover pan and gently cook for two hours, mixing once in a while. Remove, press puree through a sieve into a basin, then through a Chinese strainer into another saucepan, reset on fire, crack in two ounces vermicelli, lightly mix and boil fifteen minutes, then pour in a half pint milk, a half gill cream and a half ounce good butter, boil five minutes more, pour into a soup tureen and serve.