STARVATION SOUP

If you have a pork-bone from the fresh meat, let it boil in water for an
hour. Put the pan to cool and take off the fat, and remove the bone.
Replace the pan on the fire and throw into it two pounds of Brussels
sprouts. Do not add onions to this soup but leeks, and the hearts of
cabbage. Pepper and spice to taste. Rub it through a sieve and let it be
thick enough to form a thin puree.



IMMEDIATE SOUP, OR TEN MINUTES SOUP

Into a quart of boiling water throw two tablespoonfuls of either semolina
or tapioca: let it boil for eight minutes with a dust of salt and pepper.
Meanwhile, take your tureen, put quickly into it two yolks of very fresh
eggs, add two pats of butter and two small spoonfuls of water to mix it.
Stir quickly with the spoon, and when the soup has done its eight
minutes' boiling, pour it on the egg and butter in the tureen. This is an
extremely good soup. It is rendered still better by a small quantity of
Bovril.



CHERVIL SOUP

Put a bone of veal on to cook in water, with four or five potatoes,
according to the quantity desired. When these are tender, pass them