Puree of Oatmeal Toulousaine

Put three pints of water into a saucepan; when it boils, drop into it like rain, six ounces of oatmeal coarsely ground, salt and one ounce of butter, let cook for three hours, dilute it with three pints of white broth, and pass it through a tammy, return it to the fire stirring it continually, and at the first boil remove it to the side of the fire, and let boil and despumate for twenty-five minutes; skim all the fat, season with salt, nutmeg and sugar, and just when ready to serve, incorporate into it a piece of fine butter; pour the soup into a soup tureen with a garnishing of bread croutons an inch in diameter sprinkled over with butter and browned in the oven, also croutons made of firm Royal cream (No. 241), using whites of eggs instead of yolks, poached in a slack oven, and cut into squares.