rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.
Duchess Soup
4 cups White Stock III
2 slices carrot, cut in cubes
2 slices onion
2 blades mace
1/2 cup grated mild cheese
1/3 cup butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups scalded milk
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
Potage à la Reine
4 cups White Stock III
1/2 teaspoon peppercorns
1 stalk celery
1 slice onion
1/2 tablespoon salt
Yolks 3 "hard-boiled" eggs
1/3 cup cracker crumbs
Breast meat from a boiled chicken
2 cups scalded milk
1/2 cup cold milk
3 tablespoons butter
3 tablespoons flour
Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.
Royal Soup
1 cup stale bread crumbs
1/2 cup milk
Yolks 3 "hard-boiled" eggs
Breast meat from a boiled chicken
Salt and pepper
1-1/2 cups scalded milk
3-1/2 cups White Stock III
2-1/2 tablespoons butter
2-1/2 tablespoons flour
Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
