For 2litres (3½pt or 9U.S. cups) of soup prepare a Petite Marmite using 1kg (2¼lb) boned and stuffed oxtail; 1 small boiling fowl; 1 old pheasant; 1knuckle of veal; the usual vegetables; a fewdried flap mushrooms and 3litres of White Bouillon. When ready, strain through a clean cloth.
120g (4oz) of the cooked oxtail cut in small round pieces and the vegetables from the Marmite. Serve separately 30 small hot patties filled with a mince made from the chicken and pheasant from the Marmite.