chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2
oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste,
2 quarts of stock No. 105.
_Mode_.--Put in a very clean stewpan the chervil, lettuces, onions,
parsley, and butter, to 1 pint of water, and let them simmer till
tender. Season with salt and pepper; when done, strain off the
vegetables, and put two-thirds of the liquor they were boiled in to the
stock. Beat up the yolks of the eggs with the other third, give it a
toss over the fire, and at the moment of serving, add this, with the
vegetables which you strained off, to the soup.
_Time_.--3/4 of an hour. _Average cost_, 1s. per quart.
_Seasonable_ from May to October.
_Sufficient_ for 8 persons.
RICE SOUP.
I.