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Asparagus Soup (Heads asparagus tablespoonfuls)

40 heads asparagus 3 tablespoonfuls flour 3 tablespoonfuls Crisco 1/2 cupful cream 1 quart white stock 1 bunch herbs 1 bay leaf 4 sprigs parsley 2 egg yolks 1 blade mace Salt and white pepper to taste 1 onion Take heads off asparagus, and put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes, add flour, then stock, and simmer slowly for 1½ hours. Rub through sieve, add cream, yolks of eggs, and seasonings, reheat, but take care not to boil soup. Just before serving throw in asparagus tops, which should be first cooked in a little boiling stock. Soups 4 tablespoonfuls grated cheese