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Potage, Puree Colbert

Separate the leaves from the stalks of two heads green chicory, wash well and drain, then plunge in a quart boiling water for five minutes; drain, place in a saucepan with one and a half ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour and stir well while heating for three minutes. Moisten with three quarts water, adding one onion with two cloves stuck in it, two branches each celery and parsley. Season with a light tablespoon salt, a saltspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well and let gently simmer for one and a half hours, strain through a sieve into a basin, then replace in the saucepan, add a gill milk and let boil for five minutes. Dilute two egg yolks with a half gill cream, add to the puree, mix while heating without boiling, for five minutes, strain through a Chinese strainer into a soup tureen and serve with six poached eggs separately.