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.]