Lemon Soup
(France.) This is a very dainty soup and deserves to be better known. Heat 1 1/2 quarts of chicken stock and make some forcemeat balls of a little cold chopped chicken, bread-crumbs, herbs, and yolk of an egg. Poach them in the stock and keep warm. Now thicken the stock with 1/2 cup of milk or cream, mixed with the yolks of 3 eggs, salt, and pepper, the juice of a lemon and a pinch of nutmeg. Serve with slices of toast. A convent recipe, dating to the days before the Revolution.