Endive Soup
(Alsace-Lorraine.) Trim and parboil 4 heads of chicory, drain it and chop it very fine. Add 2 ounces butter, salt, pepper, and mace, and 2 ounces flour. Then add 1 quart of veal stock and 1 cup of boiling milk. Cook for 1 hour, add yolks of 2 eggs, beaten in 1/2 cup of milk, and strain it through a sieve. Serve at once.