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Cream, Japanese

Place in a saucepan one pound clean, raw chicken bones, one pound knuckle of veal and three and a half quarts water; set on fire and let come to a boil, then skim fat from surface, season with two teaspoons salt and half teaspoon white pepper, add one minced white onion, two sliced leeks, two branches celery, also sliced, one branch parsley, one sprig thyme and one clove. Boil forty minutes, then add fifteen fresh, clean, crushed okras and allow to boil and hour and a half longer.

Mix in another saucepan one ounce butter with two and a half ounces flour, heat one minute, then strain broth through a strainer into this pan, season with a teaspoon curry, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, cook for thirty minutes, then pour in two gills cream, add half ounce good butter, mix until it boils and keep hot. Plunge three ounces Japanese pearls in a pint boiling water with half teaspoon salt, boil for forty minutes, and stir at bottom once in a while. Drain pearls on a sieve and wash under cold water until they do not stick to the fingers. Strain cream through a cheesecloth into a saucepan, add the pearls, lightly mix, boil for two minutes, pour soup into a tureen and serve.