Cucumber Soup
1 cucumber
1¹⁄₂ pints white stock
1 oz. butter
1 onion
Small handful of sorrel
A little chervil
1 gill of cream
2 eggs
Cut the cucumber into thin slices. Sprinkle salt over them. Leave them for an hour. Drain. Put them in a sauce-pan with the butter, the onion, chervil and sorrel finely minced. Add the stock. Season. Simmer for twenty minutes. Add the liaison of cream and eggs and serve.