Stock III
22 tablespoons butter 2½ tablespoons flour Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
St. Germain Soup 3 cups White Stock I, II, or III 1 can Marrowfat peas 1 cup cold water 1½ onion Bit of bay leaf Sprig of parsley 1 cup milk Blade of mace 2 teaspoons sugar 1 teaspoon salt 1½ teaspoon pepper 2 tablespoons butter 2 tablespoons cornstarch Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas. 4 cups White Stock III