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Egg Soup

Pound eight hard-boiled eggs in a mortar, with two table-spoonfuls of white sauce. When reduced to a soft paste, add gradually a quart of milk, season to taste, and put it on the fire to boil. Then rub it through a tamis or fine sieve with the aid of a wooden spoon. Mix four yolks of eggs with half a pint of cream, and add to the soup, bringing it again nearly but not quite to boiling point. Serve with bread croutons. Probable cost, 2s.