Spring Vegetable Soup
Green peas, 1 cup.
Onion, 1.
Egg yolk, 1.
Soup stock, 3 cups.
Salt.
Shredded lettuce, 1 head.
Parsley, 1 small bunch.
Water, 1 cup.
Butter, size of egg.
Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock. Beat up the yolk with the other third. Put it over the fire, and at the moment of serving add this with the vegetables to the soup.