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SPRING-HERBS SOUP (excellent for purifying the blood)

Shred finely a handful of young dandelion leave, and the same quantity of chervil and purslain, together with five or six sorrel leaves and two cabbage lettuces. Wash them well, then drain them, and steam them in a closely-covered saucepan with a little pepper and salt and an ounce of fresh butter. In ten minutes dredge a table-spoonful of flour upon them, and add a pint and a half of white stock. Let the soup simmer gently for a quarter of an hour, and keep stirring it during that time. Strain into it half a pint of boiling milk, and add a tea-spoonful of powdered white sugar. Put the yolks of two eggs into the soup-tureen. Beat them with a spoonful of the soup, which, though thoroughly hot, must not be quite boiling; add the rest of the soup gradually, and serve immediately. If preferred, cream may be used instead of milk. Time, about an hour, exclusive of the time consumed in preparing the stock. Sufficient for four or five persons.