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Chicken Okra, Bearnaise

Singe, cut off the head and feet of a very small, tender fowl, draw, wipe and cut it in half-inch pieces (meat and bones), place in a saucepan with a chopped onion, one chopped, seeded green pepper, two minced leeks and two branches of celery cut in small squares; add two tablespoons melted butter, cook for ten minutes, occasionally stirring meanwhile, then add a finely chopped bean garlic and a teaspoon chopped parsley. Stir well, then moisten with two and a half quarts broth, season with a teaspoon salt, half teaspoon pepper, and let boil fifteen minutes.

Trim twelve good-sized, fresh, tender okras, cut them in half-inch pieces and add to the soup, with two peeled and crushed fresh red tomatoes, then let boil for twenty-five minutes longer. Cut two peeled, well-washed, small, raw potatoes in quarter-inch-square pieces, add to the soup, boil for thirty minutes, add two gills hot tomato sauce, mix well, skim the fat from the surface, pour the soup into a soup tureen and serve.