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Potage Belle Fontaine

(Paris.) Cook 1 quart good veal stock with 1 tablespoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add 1 cup of cooked and shredded cabbage.