Spring Herbs Soup

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Take two lettuces, a little sorrel, a handful of purslain, dandelion, and chervil; shred all these; wash them clean, and having placed them in a stewpan with an ounce of butter, a little pepper and salt, stew the herbs over a slow fire for ten minutes; add a tablespoonful of flour, and a pint and a half of light veal stock; stir over the fire to boil gently for a quarter of an hour; and then mix in a leason of four yolks of eggs, half a pint of creamy and a dessert-spoonful of.sugar, and serve hot.

Note.—This medicinal soup possesses great efficacy at cooling a heated state of the blood.

No. 175