Montorgueil Soup

Keep boiling on the side of the fire, one and a half quarts of thickened chicken soup stock (No. 195), despumating it for forty minutes. Prepare a garnishing of tender vegetables, composed of green peas, string beans, green or white asparagus tops, small Brussels sprouts, small new carrots whole or cut up, some of the tender leaves picked from a cabbage, and some well minced lettuce and sorrel leaves. These vegetables must be blanched separately according to their nature, only the sorrel leaves remaining raw. One hour before serving, skim off the fat from the soup, strain the broth, and return it to the saucepan; boil the liquid on the side of the range, add the vegetables according to their tenderness, the hardest ones first, and finally the cut up leaves. Now put into an earthern bowl, five or six egg-yolks, dilute them with a little cream, add some grated nutmeg and a few small pats of butter; thicken the soup with this, and finish with a small piece more butter, mixed with some spinach green. Pour it into a soup tureen and serve.