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Puree of Prunes

Soak one and a half pounds California prunes in lukewarm water over night, drain, remove stones and place in large saucepan with a sliced medium onion, two branches parsley, two branches chervil, two bay leaves, two cloves, one cinnamon stick, one and a half ounces sugar, half teaspoon salt and one saltspoon grated nutmeg. Crack prune stones and place with prunes. Moisten with a gill claret, one pint pure tomato juice, one pint demi-glace, and one and a half quarts white broth. Lightly mix, cover pan and let slowly boil one hour. Remove, pass puree through sieve into a basin, then through a Chinese strainer into another saucepan; add, little by little, half ounce good fresh butter; constantly mix with wooden spoon until thoroughly melted. Remove, pour puree into a soup tureen and serve.