Cut in julienne-fashion the heads of two leeks, one carrot, half an onion, four ounces of white cabbage leaves, previously blanched, half a root of parsley, the heart of a stick of celery and four ounces of beetroot; stew the whole gently in butter for ten minutes.

Moisten with six quarts of white consomme and two or three tablespoonfuls of the juice of grated beetroot; add a sprig of sweet marjoram, two pounds of moderately fat breast of beef, and a half of a semi-roasted duck; set to cook gently for four hours.

When about to serve, cut the beef into large dice, and the duck into small slices. Put into the soup one quarter pint of beetroot juice extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Now put in the beef and duck with twelve grilled and despumated chipolatas.

A sauceboat of sour cream should be served separately.