Pour the eggs and cream into the stock, and stir over the fire until the eggs thicken like custard.
Care must be taken that the stock does not boil after the eggs are in it, as that would curdle them.
Palestine Soup.
- Ingredients—3 lb. of Jerusalem artichokes.
- 2 quarts of stock; or the liquor mutton or veal has been boiled in.
- 1 onion.
- 1 turnip.
- ½ head of celery.
- ½ pint of cream, or good milk.
- Pepper and salt to taste.
Method.—Peel and cut the artichokes and other vegetables into slices.
Boil them in the stock until tender.
Rub through a hair sieve.
Add the cream, and boil it in the soup.
Add pepper and salt; and serve with fried croutons of bread.