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Cream of Asparagus

Heat one tablespoon melted butter in a medium-sized saucepan, then add a pint of drained canned asparagus tips, keeping the liquor, and gently cook on the fire for ten minutes, occasionally mixing meanwhile; pour in the liquor of the asparagus and two quarts hot water; add one sliced white onion, two cloves, one saltspoon thyme, one bay leaf and two branches parsley. If any clean raw chicken bones are at hand, add them. Season with two teaspoons salt, half teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let gently simmer for forty minutes. Dilute in a bowl five tablespoons rice flour with one egg yolk and one pint of milk, and add to the broth. Mix well with a wooden spoon while cooking for five minutes. Remove; strain the cream through a fine sieve, then through cheesecloth into a hot soup tureen, and serve with a plate of fried bread croutons.