In thickening soup with eggs only, beat the required number of eggs, add a little warm stock to them. Strain, and add gradually to the soup.
Brown Bread Soup
1 quart stock
4 or 5 small slices of brown bread
¹⁄₂ head of celery
1 carrot
4 table-spoons glaze
4 yolks of eggs
1 gill sour cream
Toast the brown bread. Add it with the sliced celery and carrot to a rich stock from which all the fat has not been removed. Bring to a boil. Simmer for an hour. Add four table-spoons glaze. Put all through a sieve. Heat gently. Add the liaison of eggs and cream. Serve with croûtons made of brown bread (see [p. 103]).
This soup can be made with German black bread.
Cauliflower Cream
1 quart chicken stock
1 cup cooked cauliflower
2 yolks of eggs
¹⁄₂ pint cream
1 cup button mushrooms
Put the cauliflower through a fine sieve. Add it to the boiling stock. Season. Add the liaison of cream and egg.
Place the cooked mushrooms at the bottom of a soup tureen. Pour the soup over them.