2 cups White Stock I, II or III 1/2 cup milk
2 bunches watercress Yolk 1 egg
3 tablespoons butter Salt
2 tablespoons flour Pepper
Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.