CHIFFONADE SOUP
Chop fine two beads of lettuce, and fry brown in butter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock, and add one and one half cupfuls each of peas, string beans, and asparagus tips. Simmer for three quarters of an hour and serve with croutons.
RICE AND PEA SOUP
Cook one cupful of well-washed rice in two cupfuls of veal stock, and cook one cupful of green peas in another pint of veal stock. When the vegetables are done, combine mixtures and add enough veal stock to make the required quantity of soup. Thicken with the yolk of an egg beaten smooth with two cupfuls of cream, season to taste, and serve with croutons.
SOLFERINO SOUP
Cook in veal stock until tender one half cupful each of diced potatoes, string beans, young carrots, and green peas. Add sufficient veal stock to make the required quantity of soup, season with salt, pepper, celery salt, parsley, tomato catsup, and a little grated onion. Reheat and serve with croutons.
