Slice six parboiled potatoes and fry them lightly in two ounces of butter. Add two ounces of minced ham, a sliced onion, half-a-dozen hearts of celery, and a little parsley, nutmeg, pepper, and salt, with just sufficient stock to well moisten. After simmering for three-quarters of an hour pass the whole through a sieve into a pint of white stock to which has been added the same quantity of boiling milk with two ounces of butter and the yolk of an egg. After stirring thoroughly add a few tiny squares of toast and serve without delay.