Dutch Soup
2 carrots
2 turnips
1 cucumber
1 quart chicken or veal broth
Yolks of 3 eggs
1 gill of cream
Tea-spoonful butter
1 gill cooked French beans
1 gill cooked young peas
Cut the carrots, turnips and cucumber into olive-shaped pieces. Blanch for three minutes in boiling water. Add to the stock, and simmer until the vegetables are tender. Take off the fire. Season. Add the yolks and cream and butter (in small pieces). Stir over the fire until the soup thickens.
Put the freshly cooked peas and beans (cut into dice) into the soup tureen. Pour the soup over them.