Thoroughly mix an ounce of butter with six ounces of flour, add one ounce of chopped ham and place in two quarts of clear soup together with three pigeons previously cut up and fried in butter. Flavor with thyme, parsley, celery, one leek, and a bay leaf. After cooking for one hour strain the soup, cut the meat into small dice, and replace. Add a cupful of cooked green peas, the same quantity of cooked and sliced carrots, a glass of white wine and a little pepper and salt.