Boil three large white cauliflowers in slightly salted water
until quite tender ; chop them very fine ; put a quarter of
a pound of butter into a stew-pan; one leek, one head of
celery (in slices), a quarter of a pound of ham, and two bay-
leaves ; pass them ten minutes over a quick fire ; add the
cauliflowers and three tablespoonfuls of flour; mix well; add
three quarts of white stock, and one ditto of boiled milk ;
stir it until boiling; rub it through a tammy; boil, and
skim well ; season with a teaspoonful of sugar, half ditto
of salt, finish with an "alliance" of two yolks of eggs, mixed
-with a gill of cream ; pour the soup into the tureen ; have
a cauliflower boiled, and cut into twenty small sprigs ; put
these into the soup, but -be sure not to break them.
 
 

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