Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croutons (No. 133).