The soup, although rich.

Cups brown stock ½ cup milk 1⅜ cups flour Yolks 2 eggs 1 cup butter 1 egg ½ cup stale bread crumbs. Cool mixture, and chill. CHAPTER XXVI ICES, ICE CREAMS, AND OTHER NECESSARY UTENSILS FOR MAKING CREAM SOUPS.—_Page 136._ ] [Illustration: STUFFED HADDOCK READY FOR BAKING.—_Page 164_. ] [Illustration: LEMON TARTLETS.—_Page 479._ ] CHAPTER IX SOUPS WITHOUT STOCK Black Bean Soup Roast Duck Mashed Sweet Potatoes au.