gently in water, with salt and pepper; when they are tender, rub them
through the sieve and serve it very hot.

[_G. Goffaux._]



FLEMISH SOUP

To two pounds of washed and picked Brussels sprouts add ten potatoes, two
onions, two leeks, salt, pepper. Cook all gently and pass through a
sieve. Add at the last moment a sprinkle of chopped chervil.

[_G. Goffaux._]



TOMATO PUREE

Begin by cleaning four potatoes, two leeks, a celery, four carrots, three
pounds of big tomatoes; well wash all these vegetables and cut them in
dice, the tomatoes a little larger. Cook them all gently for an hour in
nearly two pints of gravy, to which you have already added two thick
slices of bread and a pinch of salt. Take care that your vegetables do
not stick to the bottom of the pan. When all is well cooked, pass it
through a fine tammy. Add more gravy, or water and meat juice; make it of
the consistency that you wish. Bring it to the boil again over the fire,
adding pepper and salt, and just before serving a bit of fresh butter
also. It is a great improvement to add at the last minute the yolk of an
egg, mixed in a little cold water, quickly stirred in when the soup is