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Cream of French Artichokes

Drop two large French artichokes in boiling water for twenty minutes, thoroughly drain, then detach all leaves from the bottoms, remove stems from hearts, cut bottoms in small squares, and keep them on a plate. Heat one ounce butter in a saucepan, add "leaves," cover pan and cook fifteen minutes; then add two and a half ounces flour, mix with wooden spoon two minutes, moisten with two and a half quarts white broth, add one white onion with two cloves stuck in it, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and slowly boil one hour. Remove, pass soup through a sieve into a basin, then through a cheesecloth into another saucepan, add one pint milk, the artichoke bottoms, lightly mix and boil twenty-five minutes. Dilute one egg yolk with a half gill cream and juice of a quarter lemon, add to soup, sharply mix with wooden spoon for two minutes, pour cream into a soup tureen and serve.