Bisque of Crabs a la Stevens

Wash twenty-four live crabs in several waters; then drain them, fry half a pound minced onions in butter, adding a quarter of a pound of rice flour and then the crabs; moisten with half a bottleful of white wine and two quarts of broth; cook slowly in a covered saucepan for fifteen minutes, then lift out the crabs only, and strain the broth into another vessel, and leave it to deposit its sediment. Remove the large shells from the crabs, also the small legs and lungs, then wash the crabs well in warm water, moving them around in the pan so as to free them of all adhering sand; after draining them well, pound them in a mortar with the addition of a little butter; moisten them with the decanted stock and some other broth, should it be too thick; strain through a sieve or tammy, and return them to the saucepan. Heat to a boiling degree without actually letting it boil, warm it, then add some egg-yolks, cream and fine butter; strain again through a tammy and serve the soup very hot with crusts of bread cut dice shaped, a quarter of an inch in size.