Required: Half a pound of soya beans (soaked for twenty-four hours). Three ounces of butter. Two ounces of cornflour. Four ounces of carrot. Half a pound of sorrel. Four ounces of turnip. Quarter of a pound of tomatoes. Four ounces of spring onions. A pinch of chopped tarragon. Chervil, mignonette pepper, or six black peppers. One teaspoonful of salt. One quart of milk. One quart of water.
Melt the butter in a stewpan, and add the sorrel, tarragon, chervil, tomatoes, carrots, and turnips, and fry for fifteen minutes; then add the cornflour, stir until smooth, add the milk and water, soya beans, and seasonings, and simmer for two hours. Pass through a fine sieve, and serve with fried croutes of bread.