1881 - What Mrs. Fisher Knows About Old Southern Cooking

Creole Soup

DDV CULINARY

Take three pints of this same bouillon, put on to boil,
just before use chop four leaves of parsley fine, and put in.
Brown a teaspoonful of brown sugar on a tin plate,
add a sherry wine-glass of sherry wine to sugar,
stir it well, then strain through a fine sieve;
then stir three tablespoonfulls into soup.
Beat two yolks of eggs into tureen
and pour hot soup on it and send to table.