Vegetable and Cream Soup
Boil three lettuces, four heads of celery, two onions, a handful of chervil, a little sorrel, tarragon, and thyme, in one quart of water till well stewed. Strain off the herbs half an hour before dinner, let the soup cool, and add one pint of fresh cream with the yolks of three eggs. Stir well, put it on the fire to heat, but do not let it boil.