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Potage, Westphalian

Cut a half pound cooked lean ham in small pieces, place in mortar and pound to a paste, then transfer to a saucepan with two gills demi-glace, a half gill sherry, mix well and let reduce to half the quantity. Pour in two and a half quarts broth, add two branches parsley, a branch chervil, half teaspoon salt and two saltspoons cayenne. Mix well with wooden spoon, let gently boil for one hour, then add little by little a half ounce fresh butter and mix while adding it. Place bread croutons in a soup tureen, strain potage through a Chinese strainer over it and serve.