large onions sliced, 1/2 head of celery, the crumb of two French rolls,
the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little
pounded mace, if liked; 3 quarts of stock No. 105.
_Mode_.--Cut up the pheasants, flour and braise them in the butter and
ham till they are of a nice brown, but not burnt. Put them in a stewpan,
with the onions, celery, and seasoning, and simmer for 2 hours. Strain
the soup; pound the breasts with the crumb of the roll previously
soaked, and the yolks of the eggs; put it to the soup, give one boil,
and serve.
_Time_.--2-1/2 hours. _Average cost_, 2s. 10d. per quart, or, if made
with fragments of gold game, 1s.
_Seasonable_ from October to February.
_Sufficient_ for 10 persons.
_Note_.--Fragments, pieces and bones of cold game, may be used to great
advantage in this soup, and then 1 pheasant will suffice.
PORTABLE SOUP.