Cut two onions, half a pound of lean ham, one turnip, one head of
celery, two bay-leaves and a sprig of thyme; put the whole into a
stewpan with half a pound of butter, let it fry on a slow fire about
twenty minutes (stirring it all the time), when forming a white glaze at
the bottom, take it off the fire; have ready peeled and washed a dozen
and a half of Jerusalem artichokes (if they are large, if small a larger
quantity will be required) cut in thin slices; put them into the stewpan
with half a pint of white broth (No. 133), let it simmer until tender;
add three tablespoonfuls of flour, mix the whole well together; add four
quarts of good stock, and a pint of boiled milk; stir it until boiling,
season with a teaspoonful of salt, two ditto of sugar, rub it through a
tammie, boil it again and skim, fry croutons of bread (cut small) in
butter; when ready to serve add a gill of cream and three yolks of eggs
made in a liaison in the tureen, pour the soup over; (if too thick add a
little more stock); put in the croutons and serve.