POTAGE LEMAN

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.