hem till well mixed. This forms a "liaison." Make the butter and flour
into a paste in a bowl, pour half a gill of cold stock to it, then
enough hot stock to dissolve it; when mixed smooth, stir it into the
boiling stock, let it boil, then remove from the fire, and stir in very
carefully, to prevent curdling, the liaison of eggs and cream; let it
come to the boiling-point, but not boil, or it will curdle. Strain it
into a clean stewpan, and add the vegetables; let all get hot together;
then strew in the tarragon.

_Chestnut Soup (puree de marrons)._--Slit twenty-five large chestnuts at
each end, put them in boiling water, and boil ten minutes. Drop them
into cold water, and remove both the outer and inner skin. Melt three
ounces of butter in a saucepan, put in the chestnuts, and saute (toss
them about) for a few minutes, but do not brown them; then add a pint
and a half of rich white stock, and let the nuts boil in it until very
tender, when they must be rubbed through a fine sieve. Boil up again,
add half a pint of cream, a teaspoonful of powdered sugar, a teaspoonful
of salt (less if the stock be salted), and a pinch of pepper.

_Princess Soup._--Cut a chicken in pieces; wash it; butter a stewpan,
put in the chicken with a blade of mace, an onion, a bay-leaf, and
twelve white peppercorns. Let this simmer, _closely covered_, ten
minutes, shaking it often to prevent its browning; then put to it two
quarts of hot veal stock, and simmer one hour. Put into another stewpan
two ounces of flour and two ounces of butter; stir them together, and
let them bubble once, then strain the liquor from the chicken to it;
stir well, and cook a few minutes. Take the white meat from the bones of
the chicken, pound it in a mortar very fine, stir it to the stock, then
rub through a soup strainer; add just before serving half a pint of
fresh cream and the juice of half a lemon. This soup must be made hot,
but not boil, after the chicken pulp and cream are added.

_Potage a la Royale._--Boil two ounces of macaroni till tender, but not
broken; throw it into cold water. Put three pints of white stock to
boil; cut the macaroni into lengths half an inch long; beat three yolks
of eggs in a bowl with a gill of cream; throw the macaroni into the
soup; when it boils, remove from the fire, add the cream and eggs and an
ounce of grated Parmesan cheese; stir till the soup reaches the
boiling-point, but by no means let it boil, after the cream and eggs