Shred finely two heads of lettuce - the greener the better. Cook for half an hour in a quart of good stock, nib through a colander; return to the fire, stir into a cup of this two table-spoonfuls of white roux and a tablespoonful of cold boiled onion, minced fine, and one of minced parsley. Heat a cup of milk in another vessel, season with pepper and salt, stir in a well-whipped egg, and pour this mixture into the tureen, adding finally the lettuce soup.

Send around Huntley and Palmer's crisp "dinner biscuits," which the eaters can, if they like, drop into each portion of soup.