Cream of Lettuce Soup.
Break the outer green leaves from two heads of lettuce. Place neatly together and with a sharp knife cut into shreds. Put them into one quart of white stock and simmer gently for half an hour. Press through a colander, return to the fire. Rub together one tablespoonful of butter and two of flour, add two tablespoonfuls of hot stock and rub smooth, add this to the soup, stirring constantly until it thickens. Add a level tablespoonful of grated onion, one cupful of cream and a seasoning of salt and white pepper.
When ready to serve, beat the yolk of one egg lightly, pour into a tureen, turn the hot soup over it and add a heaping tablespoonful of finely chopped parsley.
The fish is garnished with cress.