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Creme Aurore

Open a pint can green asparagus tips, drain and save the liquor Place the tips in a saucepan with half ounce melted butter and cook for ten minutes, then mash the tips with a wooden spoon in the pan. Moisten with one and a half quarts broth or water and the liquor of the asparagus, adding one minced onion, two cloves and two branches parsley. Season with one and a half teaspoons salt and slowly boil for thirty minutes; add a pint of tomato sauce; mix a little. Mix in another saucepan one ounce butter with two ounces flour for two minutes, then add the soup to this pan, with half pint milk, mix well and let boil for ten minutes. Season with half teaspoon salt, teaspoon sugar and two saltspoons cayenne pepper; mix well. Dilute two egg yolks with one gill cream and add to the soup with half ounce butter. Mix while heating for five minutes, remove, strain through a sieve into a basin, then through a cheesecloth into a tureen and serve.