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Potage St. Sulpice

Place in a saucepan one and a half pounds fresh heads or whitefish bones and a sliced carrot and leek, two sliced branches celery, two each parsley roots, bay leaves and cloves. Moisten with three quarts water, season with two teaspoons salt, set on fire and let gently boil for forty-five minutes. Finely slice two medium, white onions, place them in saucepan with one ounce butter and fry for ten minutes, stirring once in a while; add two ounces flour, stir well with wooden spoon while heating for two minutes, then strain fish broth through a cloth over the onions in this pan and sharply mix with whisk until it comes to a boil, then let boil for thirty minutes, frequently mixing meanwhile; pour in one gill milk and a half gill cream, season with two saltspoons cayenne and one saltspoon grated nutmeg, lightly mix and boil for five minutes. Dilute an egg yolk on a plate with a tablespoon cream and the juice of half a sound lemon, add to soup, mixing while cooking for two minutes, but do not allow to boil. Remove, strain potage through Chinese strainer into a soup tureen and serve with a plate of bread croutons separately.