Time: 3/4 of an hour.

Seasonable from May to October.

Sufficient for 8 persons.

  1. 1/2 a pint of green peas, if in season
  2. a little chervil
  3. 2 shredded lettuces
  4. 2 onions
  5. a very small bunch of parsley
  6. 2 oz. of butter
  7. the yolks of 3 eggs
  8. 1 pint of water
  9. 2 quarts of medium stock
  10. salt
  11. /li>
  • Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter
  • Add 1 pint of water
  • Let them simmer till tender
  • Season with salt and pepper
  • When done, strain off the vegetables
  • Put two-thirds of the liquor they were boiled in to the stock
  • Beat up the yolks of the eggs with the other third,
  • Give it a toss over the fire
  • At the moment of serving, add this, with the vegetables which you strained off, to the soup

  • Source: The Book of Household Management by Isabella Beeton (1859)

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