Put half a pound of fresh butter into a stewpan, half a pound of lean
ham, and a large onion sliced very thin, pass it ten minutes over a slow
fire; have ready, previously boiled, one hundred small Brussels sprouts,
press the water from them, chop them fine, add them to the onions and
butter, pass them five minutes over a brisk fire, add two tablespoonfuls
of flour, mix well, add four quarts of good stock (No. 134), and a pint
of boiled milk; boil it quickly ten minutes, stirring it all the time,
season with a teaspoonful of sugar, a little pepper and salt, and pass
it through a tammie a quarter of an hour before serving; boil and skim
well, it must not be thicker than green pea-soup; put some croutons in
the tureen, with twenty very small _quenelles de volaille_ (No. 120),
and serve.