SOME SOUPS

Cauliflower soup.
A small cauliflower, an egg yolk, butter, slices of toasted bread, broth or water.

Peel the cauliflower, separate the florets, brown them in butter: when they are very yellow, add broth or water, and when they are half cooked add the toasted slices of bread; salt, pepper, simmer over low heat; When serving, combine the soup, off the heat, with the egg yolk.

English soup.
A shoulder of mutton, a kilo of turnips, six medium onions, a stalk of celery, salt, pepper, three cloves.

Place the shoulder and vegetables in a small pot with water, salt, pepper, cloves; skim well, let boil for three or four hours, then cut the meat into small pieces, serve with the turnips in the broth.

Turnip puree with croutons.
Half a bunch of turnips, one egg yolk, 50 gr. butter, fried croutons, salt, white pepper, a touch of nutmeg, parsley

Cook the turnips in salted water with a bunch of parsley, mash them, boil for a moment in the cooking water; remove from the heat, add the pepper and nutmeg, combine with the egg yolk, pour into the soup bowl over the fried croutons, serve immediately.

Bourgeois soup.
Two good handfuls of sorrel, a lettuce, a large pinch of chervil, 60 gr. butter, two egg yolks, bread crust cut into fillets.

Peel and wash all these herbs well, roughly chop them and put them in a saucepan with half the butter; when they have fried for five minutes, moisten with water, or cooking vegetables, in sufficient quantity for the soup, salt, pepper. Cut the bread crust into fillets, put them in the soup bowl with the egg yolks and the rest of the butter, very cold. When the soup has boiled for three quarters of an hour, pour it little by little into the soup bowl, stirring with a wooden spoon so that the eggs do not turn. BABETTE..