Part 9

1/2 cup chicken stock 1/2 teaspoon Sauterne 1/8 teaspoon beef extract 1-1/2 tablespoons cream Salt and pepper

Heat stock to boiling point and add remaining ingredients.

CHICKEN SOUP WITH EGG CUSTARD.

Serve Chicken Soup with Egg Custard.

Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon, each, cream and water, and season with salt. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, cut into fancy shapes.

CHICKEN SOUP WITH EGG BALLS I OR II.

Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season with salt and pepper, and add enough raw egg yolk to make of right consistency to shape. Form into small balls, and poach in soup.

Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve, add one-half of a hard boiled egg white finely chopped. Season with salt and moisten with yolk of raw egg until of right consistency to shape. Form and poach same as Egg Balls I.

CHICKEN SOUP WITH ROYAL CUSTARD.

Serve Chicken Soup with Royal Custard.

Royal Custard.--Beat yolk of one egg slightly, add two tablespoons chicken stock, season with salt and pepper, turn into a small buttered mould, and bake in a pan of hot water until firm. Cool, remove from mould, and cut into small cubes or fancy shapes.

ONION SOUP.

Cook one-half large onion, thinly sliced, in one tablespoon butter eight minutes. Add three-fourths cup chicken stock, and let simmer twenty minutes. Rub through a sieve, add two tablespoons cream, and yolk one-half egg beaten slightly. Season with salt and pepper.

ASPARAGUS SOUP.

12 stalks asparagus, or 1/3 cup canned asparagus tips 2/3 cup chicken stock 1/4 slice onion. Yolk one egg 1 tablespoon heavy cream 1/8 teaspoon salt Few grains pepper

Cover asparagus with cold water, bring to boiling point, drain, and add stock and onion; let simmer eight minutes, rub through a sieve, reheat, add cream, egg and seasonings. Strain and serve.

TOMATO BISQUE.

2/3 cup canned tomatoes 1/4 slice onion Bit of bay leaf 2 cloves 1/4 cup boiling water 1/8 teaspoon soda 1/2 tablespoon butter 1/4 teaspoon salt Few grains pepper 2 tablespoons heavy cream

Cook first five ingredients for eight minutes. Rub through sieve, add soda, butter in small pieces, seasoning, and cream. Serve at once.

CAULIFLOWER SOUP.

1/3 cup cooked cauliflower 2/3 cup chicken stock Small stalk celery 1/4 slice onion 1 egg yolk 1 tablespoon heavy cream 2 teaspoons butter Salt and pepper

Cook cauliflower stalk, celery and onion eight minutes. Rub through purée strainer, reheat, add egg yolk slightly beaten, cream, butter, and seasoning.

MUSHROOM SOUP.

3 mushrooms 2/3 cup chicken stock 1/4 slice onion 2 teaspoons butter 1 egg yolk 1 tablespoon heavy cream 1 teaspoon sauterne Salt and pepper

Clean mushrooms, chop, and cook in one teaspoon butter five minutes. Add stock and let simmer eight minutes. Rub through a purée strainer, add egg yolk slightly beaten, cream, remaining butter, seasoning and wine.

SPINACH SOUP.

1 tablespoon cooked chopped spinach 2/3 cup chicken stock 1 egg yolk 1 tablespoon heavy cream Salt and pepper

Cook spinach with stock eight minutes. Rub through a purée strainer, reheat, add egg yolk slightly beaten, cream, and seasoning.