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Tripe, Petite Russie

Thoroughly clean three pounds of fresh honeycombed tripe, place in a saucepan with two quarts water, one teaspoon salt, and boil for two hours. Remove and plunge it in cold water for five minutes, drain and cut it in long, thin strips. Cut very fine two each onions, leeks, branches crisp celery, and fry them in stew pan with a spoonful melted butter until slightly brown. Add two tablespoons flour, stir well while heating for one minute, pour in a half pint broth, and mix well until it comes to boil. Add tripe with a teaspoon each chopped parsley and salt, a saltspoon each cayenne and grated nutmeg, mix well and cook for fifteen minutes, mixing once in a while. Dilute two egg yolks with a gill cream and the juice of a sound quarter of lemon, add to pan and mix well while heating for two minutes. Transfer tripe to a deep dish, arrange six bread croutons around dish and serve.