Cream of Brussels Sprouts

Blanch in boiling, salted water for ten minutes, two pounds of well cleaned Brussels sprouts, drain and fry them in butter, then moisten with two quarts of white broth, and when cooked, drain them into a mortar, and mash them to a paste; dilute this puree with its own broth, and should it be too thick, add some more white broth, then strain through a sieve or tammy, and add one pint of veloute (No. 415); heat all up without boiling and thicken with two egg-yolks, one gill of cream and two ounces of butter, this being the quantity to use for every quart of soup. Serve separately a garnishing of brioche croutons (No. 51), one quarter of an inch square, and dried in the oven.