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Potage à la Hollandaise

Ingredients.

One quart of Veal or Chicken Stock.

Two ounces of Butter.

One ounce of Flour.

Four yolks of Eggs.

Half a pint of Cream.

One gill of Green Peas cooked.

One gill of cut Carrots cooked.

One gill of cut Cucumber cooked.

One teaspoonful of chopped Tarragon.

One teaspoonful of Sugar.

One teaspoonful of Salt.

Trim the peas, carrots, and cucumber with a round cutter the size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt the butter and flour in a stewpan; add the stock, and let it boil well.

Break the yolks of eggs into a basin and add the cream (making a liaison); then add this liaison of eggs and cream to the stock; let it just come to a boil, being careful it does not curdle. Strain into a clean stewpan, and add the vegetables, which have been previously cooked, and the tarragon, and serve.