2 cups scalded milk
½ cup cold milk
3 tablespoons butter
3 tablespoons flour
Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.
Royal Soup
1 cup stale bread crumbs
½ cup milk
Yolks 3 “hard-boiled” eggs
Breast meat from a boiled chicken