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Vegetable Puree (Prepare any kind of vegetables)

Prepare any kind of vegetables, such as potatoes, leeks, carrots, onions, turnips, etc., place them all together in a stewpan with a bunch of sweet herbs, stock to cover them, and salt, pepper and spices to taste, and boil them until they are quite tender; then mash them through a fine hair-sieve. Put two ounces of butter and a tablespoonful of flour in a stewpan, stir it over the fire and then mix in the puree gradually. Stir it again over the fire for a few minutes, then move it to the side and beat in the yolks of two eggs that have been beaten up with a small quantity of milk, and strained. Turn the puree onto a hot dish, garnish it with sippets of toast or croutons of bread that have been fried brown in butter, and serve.