This is a way of utilising chickens' livers. If you do not happen to be using chickens, the livers can be purchased separately at a poulterer's.

Required: One quart of boiling clear soup. Pour chickens' livers.

Two tablespoonfuls of dice of cooked ham. Two teaspoonfuls of shredded tarragon.

Put the livers in a small pan with enough stock to cover them, and let them simmer gently until they are tender. This probably will take about ten minutes. Then drain them from the stock, and cut them into neat, small dice.

Put them in a hot tureen, add the dice of ham and the shredded tarragon, pour on the clear soup, which should be boiling, and serve.