Cut in quarters eight tomatoes, one onion in thin slices, fry these in pork fat for a few minutes; add a pint and a half of hot water, salt and pepper (a good deal of pepper); bring to the boil and keep simmering till the tomatoes are well cooked. Pass through a sieve, throw in some vermicelli and cook again for five or six minutes.

This is the traditional soup which, even now in all the Périgord, is offered to husband and wife on their wedding night. à large tureenful is brought to them in great state (and with a good deal of noise) by the neighbouring peasants, usually a few hours after the bride and bridegroom have retired. They eat it in bed; the guests watch them and finish the rest. It seems more sensible than many other old customs, such as for instance throwing rice (uncooked) at them in the street.