Cut one small cauliflower into flowerettes, reserve a tablespoonful, put
the rest into a saucepan with three cups of boiling water, one small
white onion, half a small celeriac cut in slices, and a bay leaf. Cook
together ten minutes, drain and put the vegetables into a double boiler
with two heaping tablespoonfuls of butter, a heaping tablespoonful of
flour, salt and pepper to taste; steam for ten minutes. Put the
flowerettes into the water the vegetables were boiled in and cook until
tender, remove and put aside to keep warm, measure the water and add
sufficient from the kettle to make two cupfuls, pour this over the
vegetables, cook until tender and press through a fine sieve. Bring two
cups of milk to the boiling point, turn the puree into this, let it boil
up once, remove from the fire. Beat two egg yolks and four
tablespoonfuls of rich cream together, add some of the soup to this,
then mix all together, turn into the tureen, add the flowerettes and
serve at once.