Take two quarts of the stock, and boil the crumb of a roll in a gill of milk; beat the yolks of six hard-boiled eggs with three ounces of sweet almonds very well in a mortar, with a little cayenne pepper, and add the whole to the soup; it may be poured over slices of French roll sent up in the tureen. White soup may also be varied with the rice. Wash two or three ounces of the best kind, blanch it in boiling water, and drain it; add the rice to the soup and let it stew until it swells; or thicken it with ground rice, bruised sago, tapioca, or arrowroot. If macaroni is used, it should be added soon enough to get perfectly tender, after soaking in cold water. Vermicelli may be added after the thickening, as it requires less time to do. If the stock has been made with fowl, take out the white portion when well 3 stewed, pound the meat in a mortar, and add it to the soup - which is a great improvement. It is the fashion now to send up grated Parmesan cheese with white soup; but it partly destroys that delicacy which ought to be the distinctive property of all white soups.

White Soup Without Meat

Put two quarts of water into a clean saucepan, the crumb of a small baker's loaf, a bunch of sweet herbs, some whole grains of pepper, two or three cloves, an onion chopped fine and a little salt. Let it boil half an hour. Then take the white parts of celery, endive, and lettuce, cut them into pieces, boil them in the soup till quite smooth. Strain the soup, set it over the fire again, and when it begins to boil add a lump of butter rolled in a little flour; let it boil a few minutes more, and serve.