Pigeon Soup
(Belgium.) Blend 1 ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, 1 ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, 1 leek, and a piece of celery. Cook 1 hour, strain it, cut the meat into dice, add 1 cup of cooked green peas, salt, pepper, 1 cup of cooked and sliced carrots, and a glass of white wine.