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Cram of Jerusalem Artichokes

Peel and wash well in cold water twenty-four medium, sound Jerusalem artichokes; place them in a saucepan with half sliced carrot, half sliced onion, two well-cleaned sliced leeks, one sliced stalk celery, one chopped branch fresh parsley, one quart broth or water, one quart milk. Season with a teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let slowly boil for thirty minutes. Have in a saucepan one ounce melted butter and two ounces flour. Stir well while heating for one minute. Strain the artichokes, etc., through a Chinese strainer into this saucepan and briskly whisk for two minutes; as soon as it comes to a boil add one gill cold cream and half ounce good butter; whisk briskly for two minutes, then strain the cream through a cheesecloth into a hot soup tureen and serve with a plate of bread croutons separately.