St. Germain Soup
3 cups White Stock I, II, or III
1 can Marrowfat peas
1 cup cold water
1/2 onion
Bit of bay leaf
Sprig of parsley
Blade of mace
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons cornstarch
1 cup milk
Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.
Imperial Soup
4 cups White Stock III
2 cups stale bread crumbs
2 stalks celery, broken in pieces
2 slices carrot, cut in cubes
1 small onion
3 tablespoons butter
Sprig of parsley
2 cloves
1/2 teaspoon peppercorns
Bit of bay leaf
Blade of mace
1 teaspoon salt
1/2 breast boiled chicken
1/3 cup blanched almonds
1 cup cream
1/2 cup milk
2 tablespoons flour
Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.
Veal and Sago Soup
2-1/2 lbs. lean veal
3 quarts cold water
1/4 lb. pearl sago
2 cups scalded milk
Yolks 4 eggs
Salt and pepper
Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water,
