SPRING VEGETABLE SOUP

Half pint green peas, two shredded lettuces, one onion, a small bunch
of parsley, two ounces butter, the yolks of three eggs, one pint of
water, one and a half quarts of soup stock.

Put in a stewpan the lettuce, onion, parsley and butter, with one pint of
water, and let them simmer till tender. Season with salt and pepper.
When done, strain off the vegetables, and put two-thirds of the liquor
wit h the stock.

Beat up the yolks of the eggs with the other third, toss it over the fire,
and at the moment of serving add this with the vegetables to the
strained-off soup.