Pare and slice the vegetables and fry them in the butter with the herbs, mace, and whole peppers for five minutes, then add the flour and the stock; simmer for one hour, rub through a sieve; mix together the egg yolks, cream, and grated cheese, add to the soup and reheat, taking care that it does not boil.
Meanwhile prepare a savory custard as follows: Put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point. Beat up two eggs with salt and pepper to taste, strain the stock to them, pour into one or two small buttered molds, stand in a pan of hot water, allowing the water to come within half an inch of the top of the molds; place in the oven, and when set turn out and allow to cool, cut into dice, divide into petites marmites, and pour over the soup.
OYSTER OR CLAM BISQUE
- 3 dozen clams
- 1 onion
- 1 carrot
- 1 bay leaf
- 2 sprigs parsley
- 1 quart (4 cups) fish stock
- Salt and pepper
- Some cream
- 1 tablespoonful butter
- 1 tablespoonful flour
- 1 gill (½ cup) Madeira wine
Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.
Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper.
Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.
CREAM OF BARLEY SOUP
- 2 ozs. (¼ cup) fine barley
- 2 sliced onions
- 2 sliced carrots
- 1 small bay leaf
- Few sprigs parsley
- 2 quarts (8 cups) veal or chicken stock
- ½ pint (1 cup) hot milk
- 2 egg yolks
- 1 glass sherry wine
- ½ pint (1 cup) boiled green peas
- Salt and pepper to taste
Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours.