Put into a stockpot eight quarts of broth with eight pounds of knuckle of veal; boil the liquid, skim, and then add to it six leeks, two celery roots, a bunch of parsley, and a freshly roasted young pullet weighing three pounds, continue to boil till the meat is all cooked. After the knuckles are done, bone them and set the meat under a weight to flatten it down to one quarter of an inch in thickness, and when cold cut it up into quarter of an inch squares. Take the chicken out of the soup as soon as it is cooked, and set it away to cool, then ent off all the meat, omitting the skin and bones, and cut this meat into quarter of inch squares. Skim the fat from the stock, strain it through a sieve, and return it to the saucepan, having previously washed it, add the squares of chicken and veal to this, and let the whole simmer for half an hour, with the addition of four ounces of rice, blanched and cooked in consomme, half a pound of lean, cooked ham, cut into quarter of inch squares, and eight tomatoes, plunged into boiling water; peel off the skin then cut into four, and squeezed lightly so as to remove the seeds; boil again for twenty minutes, skim and season the soup to taste and serve very hot.

Braised lettuce as explained for Garbure soup (No. 310) to be served in a separate vegetable dish.