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Cream of Leeks

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