Cream Chiffonnade with Cruste or of Leeks with Quenelles

Prepare one pound and a quarter of lettuce leaves, eight ounces of sorrel leaves, three ounces of water-cress, and one ounce of chervil leaves, all well washed in several waters, and cut up very fine. Put half a pound of butter into a saucepan, and when very hot, add the herbs, and allow them to fry without attaining a color, then moisten with two quarts of veal stock or white broth, and boil for one-half hour, adding a quart of veloute (No. 415), and a thickening of four egg-yolks, one gill of cream and two ounces of butter for each quart of soup; strain through a sieve, and season with salt, red pepper and nutmeg. Serve a garnishing of round shaped bread crusts seven-eighths by one-eighth of an inch, sprinkled over with butter and browned in the oven.

For the Cream of Leeks, have two pounds of the white part of leeks, prepared and finished as for the chiffonnade, but instead of round bread croutons, replace these by a garnishing of chicken quenelles (No. 89).