SOUP, à la Flamande (Flemish).
Ingredients.—1 turnip, 1 small carrot, ½ head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, ¼ pint of asparagus cut small, ¼ pint of peas, 2 oz. butter, the yolks of 4 eggs, ½ pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock. Mode.—Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c., to it and keep stirring it well. Bring it almost to boiling point, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar. Time.—2½ hours. Average cost, 1s. 9d. per quart. Seasonable from May to August. Sufficient for 8 persons.