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Gumbo, Lie Parmentier

Heat in a small saucepan two tablespoons butter, adding two sliced leeks, one ounce salt pork cut into small pieces and one bay leaf; stir well with a wooden spoon and let slowly brown for five minutes. Moisten with a pint of broth or hot water, add three medium-sized, peeled, well-washed and sliced potatoes. Season with two saltspoons salt and two saltspoons white pepper. Cover the pan and let gently simmer for forty-five minutes. Press through a sieve, then strain through a Chinese strainer into another pan and keep on the corner of the range without boiling.

Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean, raw ham, a boned leg of fowl, if handy, and two ounces lean, raw veal. Place these in a saucepan with half ounce butter; stir well with a wooden spoon and cook for eight minutes, occasionally stirring; then pour in two and a half quarts broth or hot water and boil for fifteen minutes. Add three tablespoons raw rice and boil for ten minutes. Then add twelve well-trimmed fresh okras, cut in half-inch slices, and two medium, peeled, red tomatoes, each cut into eight pieces. Season with one teaspoon salt and two saltspoons white pepper. Slowly boil for forty minutes. Pour the potato puree into this pan, mix well with a wooden spoon for one minute, boil for five minutes more, pour into a hot tureen and serve.