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Creme, Princesse

Boil for thirty minutes a pint fresh asparagus tips in two quarts water with a half teaspoon salt; thoroughly drain and keep the water. Place the tips in a large saucepan with one ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile; then add the asparagus liquor, one and a half quarts broth, one pound well-cleaned raw chicken bones, four ounces raw rice, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper, one onion with two cloves stuck in it, two branches parsley and one branch chervil; mix well and let slowly boil one hour and a half. Remove, press it through a sieve into a basin, return it to same pan, reset on fire, add one pint hot milk, gently mix and let boil twenty minutes. Dilute two egg yolks with half gill cream and add it to the soup with a quarter ounce good butter; mix with wooden spoon while heating for five minutes, but do not allow to boil. Strain through cheesecloth into a soup tureen and serve.