Make a good gravy with one and one-half pounds of skirt of beef. With one half of the gravy make a very good purÉe of peas—if possible the green peas—with the other half make a good purÉe of tomatoes. Combine the two purÉes, adding pepper and salt and a dust of cayenne. For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.

This celebrated soup is honored by the name of the glorious defender of Namur.

[Gabrielle Janssens.]