Consomme'
Consomme' a la princesse
Jellied consomme'
Tomato consomme'
Hollandaise soup
Chicken and celery soup
Watercress soup
Carrot soup
Summer recipes

Cooking time 15- 20 minutes

Ingredients you will need for 4 servings.

1 oz. butter salt
! oz. cornflour grated nutmeg
1 pint chicken stock
3 tablespoons cooked green peas
2 egg yolks
1/4 pint thin cream

1 Melt the butter in a pan.
2 Add the cornflour and cook for a few minutes.
3 Add the stock, stir until boiling and simmer for 5 minutes.
4 Leave to cool for a little while.
5 Mix the egg yolks and cream together and strain carefully into the cooked soup.
6 Reheat without boiling.
7 Add salt to taste and a pinch of nutmeg.
8 Put the peas into a hot tureen and pour the soup over.

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