CHESTNUT SOUP Boil one quart of large Italian chestnuts for twenty
minutes. Take off the shells and thin brown skin. Put into a saucepan with enough
boiling water to cover them. Add a teaspoonful of salt and a piece of lemon rind.
When soft, rub through a sieve. Then pour over them, stirring all the time, two quarts
of good veal or chicken broth, one wine glassful of cream and a tablespoonful of butter
rolled in flour. Bring to. a boil. Serve very hot. This will be sufficient for eight
persons.

LOBSTER SOUP Pick the meat from a two-pound lobster, chop fine and
pound in a mortar, adding from time to time a little milk or cream. When perfectly
smooth, add salt and a little cayenne. Take out enough to make a dozen small balls,
and bind with egg. Fry the balls in butter. Mix the rest of the lobster with two
quarts of milk and rub through a sieve. Put in a saucepan and simmer for ten minutes.
Add two ounces of fresh butter and stir until smooth. Place the balls in a tureen,
pour over the soup, and serve.