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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 puree of peas--if possible the green peas--with the other half make a good puree of tomatoes. Combine the two purees, 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 dessertspoonful of sherry wine. This celebrated soup is honored by the name of the glorious defender of Namur.