Chicken Soup with Leeks

Serve chicken soup with leeks for a spicy gourmet course.

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.