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Bonne Femme Soup (2).
TO MAKE ONE QUART.
Ingredients.
2 Lettuces. 1/2 oz. of Butter. 2 leaves of Sorrel.
1 1/2 pint of White Stock. 4 sprigs of Tarragon.
Yolks of 3 Eggs. 4 sprigs of Chervil. 1 gill of Cream or Milk.
1/2 Cucumber. The crust of a French Roil.
Method.
1. Take two lettuces, two leaves of sorrel, four sprigs of tarragon, four sprigs of chervil, and wash them well in cold water.
2. Remove these vegetables and herbs and dry them. 3. Put them upon the board and shred them finely. 4. Take half a
cucumber, peel it, cut it up in thin slices, and shred it with a sharp knife. 5. Put half an ounce of butter in a stewpan, and
put it over the fire to melt. 6. Place all the shredded vegetables and herbs in the stewpan to sweat for five minutes. 7.
Sprinkle over them a little salt and a salt-spoonful of pounded loaf-sugar. 8. Stir the vegetables occasionally with a wooden spoon
to prevent them discolouring or turning. 9. Take a pint and a half of white stock and put it in another stewpan and place it over
the fire to boil. 10. Make a liaison; (a) Put the yolks of three eggs into a basin and beat them well;
(b) Stir in one gill of cream, and well mix. 11. Bring to the boil, and well skim. 12. Pour the stock into the
stewpan which contains the vegetables. 13. Boil gently for ten minutes. 14. Remove the stewpan to the side of the
fire. 15. Cut the crust off a stale French roll. 16. Cut the crust of the roll into small pieces or fancy shapes.
17. Put the crust on a tin in the oven to dry for a minute or two. 18. Now the stock has cooled a little, pour the
liaison into it through a hair sieve, stirring the soup all the time. 19. Put them into a hot soup-tureen, and pour the
soup over them.
PRECAUTIONS.-Great care must be taken to prevent the vegetables discolouring or burning, and the soup must not boil after adding the
liaison.
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