Cream of String Beans a la Vefour

Clean and blanch some beans in boiling, salted water, then drain them; put four ounces of butter into a saucepan on the fire, and after the butter is warm, throw in the beans, and fry them for a few moments. Moisten with two quarts of broth, and let the beans cook, then drain, and pound them in a mortar, dilute them with some of their own broth, and should the puree be too thick, then add more broth, put the puree back into a saucepan adding one quart of veloute (No. 415); season with salt, sugar and nutmeg, and stir well while bearing the spoon to the bottom till it reaches boiling point, but be careful that it does not boil. Thicken with egg-yolks, butter and cream. Serve separately a royal cream prepared as follows:

A royal cream (No. 241), garnishing poached in a buttered baking pan, let stand till cold, then cut it into small three-eighths of an inch squares and serve with the soup.