Put fresh butter into a stewpan over a fire, when it is melted add a sufficient quantity of sifted flour to make it into a paste, and mix them together with a whisk over a very slow fire for ten minutes.
Soup a la Reine.
Take three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.
Crayfish Soup.
Take three quarts of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil, skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with salt and a little cayenne pepper. Serve it up with crust of french bread cut into small round pieces.
Vermicelli Soup, white.
Take three quarts of veal stock and two ounces of vermicelli, boil them together a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and add a leason. Let it simmer for five minutes.
To make the Leason.
Take the yolks of four eggs, half a pint of cream, and a little salt, mixed well together.
Cleared brown Stock for Gravy Soups.