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Creme Egyptienne

Place a pint can sweet corn in a saucepan with one quart milk and one quart and a half broth. Season with one and a half teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let boil for forty minutes. Prepare in another saucepan a roux with one ounce melted butter and two and a half ounces flour, stirring briskly while heating for two minutes. Pour in the milk and corn, stir well with a whisk until it comes to a boil, then add one egg yolk mixed with one-half gill cream; stir well for five minutes, then strain through a cheesecloth into a hot soup tureen, and serve with bread croutons separately.