Potatoes ‘In Ragoût’
Cut six fine potatoes into dice, and put them into boiling water with six sliced leeks. Boil for ten minutes, then drain. Boil half a bunch of asparagus, drain, cut off their heads, and add them to the potatoes and leeks, mixing well together. Meanwhile put two ounces of butter, one pint of milk, one tablespoonful of chopped chervil, pepper and salt to taste, into a sauce-pan, mix slowly over the fire until hot, then pour over the potatoes, leeks, and asparagus, and boil the whole together. Serve very hot.