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Spring Soup, or Potage Prin- taniere

INGREDIENTS for soup for 8 persons. pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water-seasoning to taste, 2 quarts of stock. AVERAGE COST, 28.

Put in a clean stewpan the chervil, lettuces, onions, parsley and butter, to 1 pint of water and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and 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, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.

TIME. of an hour.

SEASONABLE from May to October.

SPROUTS, TO BOIL.