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Potage, St. Quen

Remove heads and tails of six fresh smelts, cut in quarter-inch pieces, place and keep on a plate. Place a pound of fish bones in saucepan with a sliced each carrot, onion and leek, two sliced branches celery, two branches parsley, a sprig thyme and two cloves. Moisten with two and a half quarts water, season with one and a half teaspoons salt and cook forty-five minutes, then strain broth through cheesecloth into a vessel. Finely chop an onion, leek, half a seeded green pepper, two branches celery, place in saucepan with an ounce butter and brown for ten minutes, frequently stirring meanwhile. Pour in fish broth with a half teaspoon pepper and let gently boil for fifteen minutes. Thoroughly wash and drain on a sieve two ounces Brazilian tapioca, add to soup with two gills tomato sauce, broil for ten minutes, then add smelts, lightly mix, boil for ten minutes, pour soup into tureen and serve.