Blanch in boiling, salted water for ten minutes, two pounds of well cleaned Brussels sprouts, drain and fry them in butter, then moisten with two quarts of white broth, and when cooked, drain them into a mortar, and mash them to a paste; dilute this puree with its own broth, and should it be too thick, add some more white broth, then strain through a sieve or tammy, and add one pint of veloute (No. 415); heat all up without boiling and thicken with two egg-yolks, one gill of cream and two ounces of butter, this being the quantity to use for every quart of soup. Serve separately a garnishing of brioche croutons (No. 51), one quarter of an inch square, and dried in the oven.

(251). Cream Of Cauliflower, Brisson (Creme De Choux Fleurs A La Brisson)

Divide the cauliflower into several parts, clean them well, pare nicely, and remove the hearts: it will require two pounds for the soup. Cook them until half done in boiling, salted water, then drain and fry in four ounces of butter, moistening with two quarts of white broth; season with salt, sugar and nutmeg, and when the cauliflowers are done, drain off the broth, and mash in a mortar to reduce to a paste; dilute this with its own broth, add one pint of veloute (No. 415), and if the puree be too thick, then add more white broth. Set it on the fire to heat without boiling, and just when ready to serve, thicken it with cream, raw egg-yolks and butter (No. 175). Serve a garnishing of croutons souffles, with parmesan cheese made as explained (No. 248), having added grated parmesan cheese to the paste.