This is an example of a soup thickened with eggs and cream.

Required: One quart of boiling white stock. One gill of milk or cream. The yolks of three eggs. One ounce of butter. Two small lettuces. Four inches of cucumber. Four leaves each of tarragon and chervil. Salt, pepper, and castor sugar.

Carefully wash the lettuce, tarragon, and chervil, then cut them all into fine shreds. Peel the cucumber and cut it also into shreds. Melt the butter in a stew-pan, put in the vegetables, and toss them in the butter over a gentle heat for a few minutes, taking care they do not colour in the least.

Next add the stock and a dust of salt and castor sugar. Let the soup boil gently until the vegetables are tender; they will probably take about half an hour.

Let the soup cool slightly, then add the beaten yolks of eggs mixed with the cream or milk. Re-heat the soup sufficiently to cook the egg, but on no account allow it to boil, or it will curdle and be spoilt.

See that it is nicely seasoned and serve it in a hot tureen.