White Soup. No. 3.
Cut one pound of veal, or half a fowl, into small pieces; put to it a few sweet herbs, a crust of bread, an ounce of pearl barley well washed. Set it over a slow fire, closely covered; let it boil till half is consumed; then strain it and take off the fat. Have ready an ounce of sweet almonds blanched, pound them in a marble mortar, adding a little soup to prevent their oiling. Mix all together. When you send it up, add one third of new milk or cream, salt and pepper to taste.
White Soup. No. 4.
Take a knuckle of veal, and put water according to the quantity of soup you require; let it boil up and skim it; then put in three ounces of lean bacon or ham, with two heads of celery, one carrot, one turnip, two onions, and three or four blades of mace, and boil for three or four hours. When properly boiled, strain it off, taking care to skim off all the fat; then put into it two ounces of rice, well boiled, half a pint of cream beaten up, and five or six yolks of eggs. When ready to serve, pour the soup to the eggs backward and forward to prevent it from curdling, and send it to table. You must boil the soup once after you add the cream, and before you put it to the eggs. Three laurel leaves put into it in summer and six in winter make a pleasant addition, instead of sweet almonds.
White Soup. No. 5.
Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach eight eggs, and lay in your soup, with a French roll in the middle, filled with minced chicken or veal, and serve very hot.
White Soup. No. 6.
Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a little cayenne and white pepper; season it to your taste. When it is cleared off, add one pound of sweet almonds, a pint of cream, and the yolks of eight eggs, boiled hard and finely bruised. Mix these all together in your soup; let it just boil, and send it up hot. You may add a French roll; let it be nicely browned.
The ingredients here mentioned will make four quarts.