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Cream of Leeks, Royale

Place in a saucepan six pared and cleaned, sliced leeks with one ounce butter and cook on a slow fire for ten minutes, occasionally stirring meanwhile, dredge in two ounces flour, and stir well while heating for one minute. Moisten with a quart broth and a quart milk, add two branches parsley, one branch chervil and four sliced, shallots; season with a level tablespoon salt, two tablespoons cayenne pepper and a saltspoon grated nutmeg, lightly mix and let boil for forty minutes. Dilute two egg yolks, with a gill cream and add to the soup with one-half ounce butter, mix well for two minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, add a royale garnishing, lightly mix and serve.