Take a quart and a half of good white stock and add to it a small sliced onion, a pinch of parsley, one and a half ounces of flour with pepper and salt to taste. After simmering gently for an hour strain the soup and add to it a glass of dry sherry and about a dozen frogs' legs previously fried to a golden tint in butter. Let the whole simmer for another half-hour.

Blend the yolks of two eggs thoroughly in a cup of hot milk with a little butter, and add to the soup, which should be served as hot as possible.