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Half a Cucumber

One ounce of Butter.

One saltspoonful of Castor Sugar.

Half a saltspoonful of Salt.

One pint and a half of White Stock.

Yolks of three Eggs.

One gill of Cream or Milk.

The crust of a French Roll.

Wash the lettuces, sorrel, tarragon, and chervil, and shred them all finely. Peel the cucumber, cut it into thin slices and shred these also. Melt the butter in a stewpan, place in the shredded vegetables and herbs and cook them for five minutes, but do not let them discolour. Sprinkle over the salt and castor sugar, add the stock, and let the vegetables boil slowly until tender. Beat the eggs and cream together. Take the stewpan containing the soup off the fire and let it cool.

Then strain in the liaison of eggs and cream, place the stewpan on the fire, and stir until the eggs are cooked. Put the crust of the French roll in the oven to dry for a few minutes, then cut it into small round pieces. Put these into the tureen and pour the hot soup over them.

Potage Dupoise, or Mussel Soup.

Ingredients, Two pints of Fish Stock.

Three pints of Mussels (prepared as for Dressed Mussels).

Two ounces of Butter.

Two ounces of Flour.

A few Parsley Stalks.

Half a teaspoonful of Sugar.