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Carrot Puree

Chop very finely all the red portions of some carrots; fry them in butter, and finish cooking by adding a little broth; when done, reduce the broth to a glaze, stir in six tablespoonfuls of bechamel sauce, and strain through a sieve. Mix with this puree five or six pints of white broth, then pass it all through a sieve into a saucepan, place it on the fire, and stir until it begins to bubble; then move it on one side of the stove and leave for an hour to settle. Skim off all the fat from the broth, and thicken it with a mixture of four egg yolks, diluted with cream and poured through a sieve; and then place the soup over the fire again, stirring in a few tablespoonfuls of blanched noodles and a lump of butter. When the soup is hot, pour it into a soup tureen, and serve.