Beat the yolks of the eggs with the cream, and when the stock has cooled a little strain them through a hair sieve into it.
Put the stewpan by the fire, and stir until the eggs thicken, taking care that the stock does not boil, as that would curdle them.
Add pepper and salt to taste, and the soup is ready.
The crust of the French roll should be served in the soup; it should be baked in the oven and then cut into fancy shapes.
Turnip Soup.
- Ingredients—1 quart of stock, or the boilings from mutton.
- 2 lb. of turnips.
- 1 large onion.
- ½ pint of cream, or good milk.
- 2 large slices of bread.
- Pepper and salt to taste.
Method.—Put the bread to soak in a little cold stock.
Pare the turnips and onions, and cut them in pieces.
Boil them gently in the stock, adding (when well soaked) the bread.
When the turnips are cooked, rub the soup through a wire sieve.