Puree of Chicken a la Dufferin

Take a good three pound chicken; raise the fillets, break up the bones and put them into a saucepan, with three quarts of broth; leave to boil for an hour, then strain the liquid through a fine sieve. Saute the removed fillets, then pound them with four hard boiled egg-yolks, and mix in slowly a pint of veloute; also two quarts of stock. Strain the puree through a tammy, heat up without letting it boil, and just when ready to serve incorporate in two ounces of fresh butter, working it well into the soup. Serve separately a garnishing of pearl barley, and puff paste croutons cooked white, meaning cooked in a very slack oven.