Salt and pepper
1½ cups scalded milk
3½ cups White Stock III
2½ tablespoons butter
2½ tablespoons flour
Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
St. Germain Soup
3 cups White Stock I, II, or III
1 can Marrowfat peas
1 cup cold water