Take two cupfuls of the remains of cold roast duck and mince with an ounce of parsley, a bay leaf, and a little thyme. Fry these in an ounce of butter and then add a quart of beef stock thickened with an ounce of flour, and stir in half a pint of white wine. Cider may be substituted if not too sharp.

Simmer the soup for an hour and then rub the whole through a sieve. Next add a sliced green pepper fried in butter, a cupful of boiled barley, a few pieces of duck meat, and pepper and salt to taste. Make the whole very hot before serving.