This very attractive soup is made from a very old recipe, and has only to be tried to be appreciated.

Chop together a little cold chicken with some bread crumbs and herbs and make it into forcemeat balls with the yolk of an egg. Poach these in a quart and a half of chicken broth. Take them out and thicken the soup with half a cupful of cream or milk beaten up with three eggs, the juice of a lemon, a little nutmeg, and pepper and salt. Replace the forcemeat balls and serve with sippets of toast.