chickens; skin them; take out the lungs and wash them
thoroughly; put them in a stewpan with some parsley. Add a quart of veal
jelly, and stew them in this for one hour over a very slow fire. Then
take out the chickens, and put a penny roll to soak in the liquor; take
all the flesh of the chickens from the bones, and pound it in a mortar,
with the yolk of three eggs boiled hard. Add the bread (when soaked
enough) and pound it also with them; then rub the whole finely through a
sieve. Add a quart more jelly to the soup, and strain it through a
sieve; then put the chicken to the soup. Set a quart of cream on the
fire till it boils, stirring it all the time; when ready to serve, pour
that into the soup and mix it well together. Have ready a little
vermicelli, boiled in a little weak broth, to throw into the soup, when
put into the terrine.

_White Soup._ No. 2.

Have good stock made of veal and beef; then take about a pound of veal,
and the like quantity of ham, cut both into thin slices, and put them
into a stewpan, with a pint of water and two onions cut small. Set it on
the fire and stew it down gently, till it is quite dry, and of a rather
light brown colour; then add the stock, and let it all stew till the
veal and ham are quite tender. Strain it off into the stewpot; add a
gill or more of cream, some blanched rice boiled tender, the quantity to
your own judgment, the yolks of six eggs beaten up well with a little
new milk: let the soup be boiling hot before the eggs are added, which
put to it by degrees, keeping it stirring over a slow fire. Serve it
very hot: to prevent curdling, put the soup-pot into a large pot of
boiling water, taking care that not the least drop of water gets in, and
so make it boiling hot.

_White Soup._ No. 3.

Cut one pound of veal, or half a fowl, into small pieces; put to it a
few sweet herbs, a crust of bread, an ounce of pearl barley well washed.
Set it over a slow fire, closely covered; let it boil till half is
consumed; then strain it and take off the fat. Have ready an ounce of
sweet almonds blanched, pound them in a marble mortar, adding a little
soup to prevent their oiling. Mix all together. When you send it up, add
one third of new milk or cream, salt and pepper to taste.

_White Soup._ No. 4.

Take a knuckle of veal, and put water according to the quantity of soup
you require; let it boil up and skim it; then put in three ounces of
lean bacon or ham, with two heads of