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Classic
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page 208
strained into the water; add 4 ounces of sugar; when the soup has a sufficiently
strong lemon taste, take out the rind. Now soak a spoonful of corn starch in 1/2
pint of French wine, and thicken the soup with it, stirring while so doing. Beat
6 or 8 yolks of eggs in the soup bowl, together with 2 spoonfuls sugar, until
quite frothy. Pour on this, in the bowl, first 1 or 2 spoonfuls of the soup,
stirring it well; then a little more, and again more until all the soup is
emptied, stirring all the time. Then serve the soup with sweet biscuits. If you
want rather a mild sort of a soup, you may dispense with the lemon juice and add
instead a few spoonfuls of sweet cream to the yolks.
Crab soup.
Thicken good bouillon with butter and a little flour. Then prepare 40 big crabs
by boiling them and chopping the meat of the tails and the claws very fine and
mixing it with 8 eggs, some sweet cream, 10 sweet rusks, 5 ounces butter, a
spoonful sugar, a little nutmeg and
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