29 
Potage Germiny 
2 tablespoons butter 4 egg yolks 
a handful of fresh young sorrel 1 cup cream 
1 qt. clear chicken broth or stock Salt to taste 
Cook a handful of chopped sorrel leaves in butter. Do not 
brown! Heat 1 quart chicken stock, add slowly to sorrel mixture. 
In a separate dish beat the egg yolks and beat in the cream. A few 
minutes before serving pour the hot broth into the egg and cream 
mixture, return to fire and heat until boiling point is reached—do 
not allow to boil, as it may curdle. Salt to taste and serve at once. 
The fine point in making this sorrel soup is that it should be served 
very hot and yet cannot be made for long and kept hot as the 
egg-cream thickening will curdle. It should be stirred constantly 
after that is added, while heating to just short of boiling point— 
(Contributed by Elizabeth Remsen Van Brunt.) 
APPETIZERS AND BEVERAGES 
Grape Bud Appetizers 
Sht large white grapes just far enough to remove the seeds. 
Chill. Just before serving insert a toasted salted almond in the 
cavity of each grape. Spread salty cocktail crackers with cream 
cheese, sprinkled lightly with sage. Top with a Grape Bud. 
Pineapple Mint Gems 
Drain chunks or wedges of canned pineapple. Roll in chopped 
mint. Insert a cocktail pick in each piece. Place on a glass plate 
and garnish with fresh sprigs of mint. Chill. Serve with a cool 
summer drink or hot chocolate. 
Peanut Butter Canapés 
Mix equal parts of peanut butter and chili sauce. Spread on 
salted crackers and garnish with a wedge of radish and sprig of 
tarragon. 
Shrimp Cocktail 
Prepare grapefruit in the shell. Leave a roomy center. Fill 
with shrimp previously marinated in herb French dressing. Gar- 
nish with fresh green cress. 
