Required: One quart of white stock. Two ounces of butter. One ounce of flour. The yolks of four eggs. Quarter of a pint of preserved green peas. Quarter of a pint of balls of carrot. Quarter of a pint of balls of cucumber. One teaspoonful of chopped tarragon. One teaspoonful of sugar. One teaspoonful of salt. Half a pint of cream, or milk and cream.

A vegetable cutter for shaping the balls of carrot, etc., can be bought for about 8d. or iod. If you have not one, cut the carrot and cucumber in neat, even-sized dice. Cook them in boiling salted water.

Melt the butter with the flour in a stewpan, add the stock, and stir it over the fire until it boils well. Beat the eggs in a basin, add the cream, then strain these to the stock; heat it thoroughly, but do not let it actually boil, or it will curdle. Strain it into a clean pan, add the vegetables, tarragon, sugar, and seasoning. Re-heat it carefully.