|Method:||Put in a very clean stewpan the chervil, lettuces, onions,
parsley, and butter, to 1 pint of water, and let them simmer till
tender. Season with salt and pepper; when done, strain off the
vegetables, and put two-thirds of the liquor they were boiled in to the
stock. Beat up the yolks of the eggs with the other third, give it a
toss over the fire, and at the moment of serving, add this, with the
vegetables which you strained off, to the soup.