Your diet recipes » MOCK FISH SOUP. It is better to prepare

MOCK FISH SOUP.

It is better to prepare the balls for this soup first,
as follows: Put in a saucepan a tablespoonful of
white flour and two tablespoonfuls of Groult’s po-
tato flour, stir together and add a tablespoonful of
butter and a cup of milk, mix all together and place
on the stove where it is not very hot. Stir con-
stantly until it is smooth and no longer sticks to the
pan, remove from the fire, let it cool, and beat in two
eggs, one at a time, season with a dash of cayenne,
a few grains of powdered mace, a few drops of onion
juice, a little salt and half a teaspooniul of sugar.
These balls must be seasoned very delicately. Cook
and drain as the spinach balls are done, using a tea-
spoon instead of a tablespoon. Put to one side
while the soup is being made. For the soup take
three French carrots, half a parsnip, half a white
onion and a little green pepper chopped fine, cover
with boiling water and cook until tender. Melt a
generous tablespoonful of butter in a saucepan, and
when it bubbles stir into it a small tablespoonful of
flour, then add three cups of milk and let it come to
a boil. When the vegetables are tender stir them
into the thickened milk with the water they -were
boiled in, together with half a teaspoonful of sugar
and salt and pepper to taste. Then put the balls in
and let the soup come to a boil, add a teaspoonful of
finely minced parsley and remove from the fire. Have
one egg yolk beaten with two tablespoonfuls of
cream and stir in carefully so as not to break the
balls just before turning the soup into the tureen.