6 eggs
1 quart consommé
Break the eggs carefully into boiling water, taking care that they do not run into each other. Cook until firmly set, but not hard. Take them out, put them on a dish, and trim neatly. Put them in a soup tureen and gently pour over them the hot consommé. Finely chopped and cooked vegetables may be added to the consommé.
Croûte au pot
1 quart clear brown stock
¹⁄₄ of a white cabbage
1 carrot
¹⁄₂ a turnip
A little celery
2 thin slices of bread
Cut the celery, carrot and turnip into small equal pieces. Cut up the heart of the cabbage, and cook separately in salted water. Put the vegetables in a sauce-pan. Pour the stock over them. Simmer until tender. Add the cabbage. Season. Simmer for a few minutes. Toast the bread. Cut it into several pieces. Put them in a soup tureen. Pour the vegetables and stock over them. Serve. Grated parmesan can be served with this soup.
Croûte au pot gratinée
1 quart clear brown stock
1 tea-cup of mixed cooked vegetables cut in small pieces
4 small dinner rolls
Take out the crumb from the inside of three or four rolls. Put the crusts in an earthenware sauce-pan, and cover with a little clear brown stock. Let them simmer over a gentle fire until they have absorbed all the stock. Then put them in the oven until they are crisp, being very careful that they do not burn. Place them in a soup tureen with the cooked vegetables. Pour the well-seasoned boiling stock over them.
Game Soup
1 calf’s foot
1 or 2 birds (game), or the carcases and bones of several
1 slice lean ham
2 carrots
1 onion
1 piece of celery
1 sprig parsley
1 bay leaf
Thyme
2 cloves
1 blade of mace
2 quarts of water
1 glass of sherry