Water-cress Soup
3 potatoes
1 handful chopped water-cress
1 quart stock (or water)
2 yolks of eggs
1 table-spoon cream
1 oz. butter
1 tea-spoon white roux
Peel and wash the potatoes. Cook them in a little stock. When tender mash them and put through a sieve. Add them to the rest of the stock. Put back on the fire. Heat gently. Add a tea-spoonful of white roux (see [p. 12]). Add the butter in small pieces.
Make a liaison of the eggs and cream. Stir into the soup. Add the water-cress uncooked. Serve at once, before the water-cress becomes limp.
White Chicken Soup
The water in which a fowl has been boiled
The carcase and bones of the fowl
1 pint milk or cream
1 table-spoon chopped onion
2 table-spoons ” celery
Yolks of two eggs
1 gill chopped and cooked carrot and green peas
Add the bones and carcase of the fowl, the onion, celery and seasoning to the water in which a fowl has been boiled. Simmer till reduced to one quart. Strain and thicken with a white roux of butter and flour. Add the liaison of cream (or milk) and eggs.
Put the cooked carrot and peas in the soup tureen, and pour the soup over them.
White Veal Soup
2 lbs. knuckle of veal
1 quart water
1 onion
Half pint of milk or cream
2 yolks of eggs
1 table-spoon butter
1 ” flour