Flemish Soup
1 quart veal stock
1 handful spinach and sorrel
¹⁄₂ pint cream
3 yolks of eggs
Boil the chopped spinach and sorrel in the stock until tender. Season. Just before serving add the liaison of eggs and cream. Stir continually until it thickens. Serve with croûtons ([p. 103]).
Friar’s Chicken
1 quart veal stock
1 chicken
3 yolks of eggs
1 pint cream or milk
2 table-spoons chopped parsley
Cut the chicken into joints. Scald and skin them. Add them to the stock. Season. Bring to the boil. Simmer gently for an hour. Skim from time to time. Strain. Add the liaison of egg and cream, and the parsley.
Italian Macaroni Soup—I
5 ozs. macaroni
2 ozs. butter
1 quart white stock
¹⁄₂ pint cream or milk
3 yolks of eggs
1 oz. grated Parmesan
Cut the macaroni in boiling water, adding butter, salt and pepper. Boil for half-an-hour. Drain. Cut in half-inch lengths.
Heat the white stock. Add the macaroni to it. Simmer another half-hour. Add liaison of eggs and cream (or milk) and the grated cheese.