Spring Vegetable Soup

 

pint green peas

yolks of 3 eggs

2 shredded lettuces

1 pint water

1 onion

1 quart stock

small bunch parsley

2 ounces butter

 

Put lettuce, onion, parsley, and butter in a stew pan with one pint of water and let simmer till tender.  Season with salt and pepper.  When done, strain off the vegetables and put 2/3 of the liquor with the stock. 

 

Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup.