The Belgian Cookbook

gustops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.

[_Mme. van Praet._]

GREEN PEA SOUP

Put half a pound of dry green peas to soak overnight in water, with a teaspoonful of bicarbonate of soda in it. In the morning take out the peas and put them on the fire in about three-and-a-half pints of water. When the peas are nearly cooked, add five big potatoes. When all is cooked enough for the skins to come off easily, rub all through a sieve. Fry in some butter four or five onions and five or six leeks till they are brown, or, failing butter, use some fat of beef; add these to the peas and boil together a good half-hour. If possible, add a pig's trotter cut into four, which makes the soup most excellent. When ready to serve, remove the four pieces of trotter. Little dice of fried bread should be handed with the soup.

[_V. Verachtert._]