Remove the meat from four freshly roasted pigeons and put the bones and gravy with a quart of stock to simmer by the fire. Mince the meat of the pigeons with a medium-sized onion and blend thoroughly with an ounce of butter and one pound of breadcrumbs well moistened with milk. Add this to the stock and let the whole cook gently for an hour.

Press the whole through a sieve, add pepper and salt to taste, and a tablespoonful of either port or sherry. Slices of toasted bread should be served with this soup.