| Method: | Beat up the flour smoothly in a teaspoonful of cold stock, and
put in the eggs; throw them into boiling stock, stirring all the time.
Simmer for 1/4 of an hour. Season and serve with a French roll in the
tureen, or fried sippets of bread.
. 1/2 an hour. _Average cost_,11d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SOUP A LA FLAMANDE (Flemish).
I.
129. |
