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Green Soup

2 slices bread

2 bunches watercress

2 diced potatoes

2 tablespoons butter

2 hard-cooked egg-yolks

Cook the watercress until almost done, then add potatoes and purée cook until they are soft. Press through a sieve and add the slightly in to the water in which it was cooked. Brown the bread slightly in the one tablespoon of the butter, and cut into small cubes. Add to the minced egg-yolks and the remaining tablespoon of butter to the . soup, season to taste, add the cubes of bread and serve hot