Potatoes à la Paysanne (with Sorrel and Chervil)

Ingredients

• Hollande potatoes
• butter
• Consommé
• a point of crushed garlic
• 100 grammes shredded sorrel
• chervil

Instructions

1. Slice Hollande potatoes into thick slices.
2. Stew them with butter, Consommé and a point of crushed garlic.
3. Cook 100 grammes of shredded sorrel in butter with a third of chervil, per kilo of potatoes.
4. Add the sorrel and chervil to the potatoes.