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Panada Soup

Cut the crumb of two French rolls into thin slices, and put them into a saucepan, with as much cold water as will cover them. Let them boil for five or six minutes, then press them through a fine sieve, and put them back into the saucepan, with the liquid in which they were boiled, and two ounces of fresh butter which has been beaten to a cream. Season the mixture with a little salt, pepper, and nutmeg; stir it over the fire until it boils again, then add the yolks of two eggs, which have been beaten up with a quarter of a pint of new milk or cream, and serve immediately. The soup must not be allowed to boil after the eggs are added. Time, altogether, three-quarters of an hour. Probable cost, 7d., if milk be used. Sufficient for two persons.