Fry a quarter of a pound of minced ham and six sliced onions in two ounces of butter. Mix with half a pound of bread crumbs and mix the whole in three pints of chicken broth or other white stock, flavoring with mace, pepper and salt. After cooking for half an hour stir in the yolks of two eggs and a quarter of a pound of good Parmesan cheese. Press through a sieve and serve as hot as possible.