Soup Verte
| 4 tablespoonfuls flour | 1 bunch parsley |
| 3 tablespoonfuls Crisco | 1 teaspoonful sugar |
| 2 quarts stock | 2 egg yolks |
| 1 bunch parsley | 1 lemon |
| 1 lb. spinach | Salt and pepper to taste |
Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve. Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon. Let boil five minutes. Beat yolks of eggs with 1/4 cupful water, add them gradually to soup off fire, and stir near fire until cooked. Soup must not boil after yolks are added. Season with salt and pepper and serve.