Boil three large white cauliflowers in salt and water until quite
tender, chop them very fine, put a quarter of a pound of butter into a
stewpan, 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 cauliflower, 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 tammie, boil and skim well; season with a
teaspoonful of sugar, half ditto of salt; finish with a liaison 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 them
into the soup, but be sure not to break them.