Cream of Lettuce Soup
2-1/2 cups White Stock II or III
2 heads lettuce finely cut
2 tablespoons rice
1/2 cup cream
1/4 tablespoon onion, finely chopped
1 tablespoon butter
Yolk 1 egg
Few grains nutmeg
Salt
Pepper
Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.
Mushroom Soup
1/2 lb. mushrooms
4 cups White Stock III
1/4 cup pearl sago
1 cup boiling water
1 cup heavy cream
Yolks 2 eggs
Salt and pepper
Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.
Cream of Mushroom Soup
1/2 lb. mushrooms
4 cups White Stock III
1 slice onion
1/4 cup butter
1/4 cup flour
1 cup cream
Salt
Pepper
2 tablespoons Sauterne
Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.
Cream of Watercress Soup
2 cups White Stock I, II or III
2 bunches watercress
3 tablespoons butter
2 tablespoons flour
1/2 cup milk
Yolk 1 egg
Salt
Pepper
Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken
