Clean and blanch some beans in boiling, salted water, then drain them; put four ounces of butter into a saucepan on the fire, and after the butter is warm, throw in the beans, and fry them for a few moments. Moisten with two quarts of broth, and let the beans cook, then drain, and pound them in a mortar, dilute them with some of their own broth, and should the puree be too thick, then add more broth, put the puree back into a saucepan adding one quart of veloute (No. 415); season with salt, sugar and nutmeg, and stir well while bearing the spoon on to the bottom till it reaches boiling point, but be: careful that it does not boil. Thicken with egg-yolks, butter and cream. Serve separately a royal cream prepared as follows:

A royal cream (No. 241), garnishing poached in a buttered baking pan, let stand till cold, then cut it into small three-eighths of an inch squares and serve with the soup.