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Asparagus Heads (Melt five ounces of butter)

Melt five ounces of butter in a stewpan, and stir two ounces of flour into it. When well mixed up add two pints of white stock. When this boils add two ounces of pearl-barley, and let it cook for about two hours; then pass it through a hair sieve. Return it to the stewpan, and let it simmer for about ten minutes; draw it off the fire, and stir in the yolks of four eggs well beaten.

After the eggs are in the soup it must not boil, or the eggs will curdle. Add the cream; stir well till all is thoroughly mixed, and serve with asparagus heads.