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 2 heaping tablespoonfuls grated cheese

 1 quart (4 cups) white stock

 ¼ pint (½ cup) cream

 2 egg yolks

 1 heaping tablespoonful (1 oz.) butter

 1 blade mace

 1 teaspoonful salt

 1 onion

 1 carrot

 1 teaspoonful whole peppers

 1 stalk celery

 Bunch sweet herbs

 1 heaping tablespoonful (1 oz.) flour

 Few sprigs parsley

 Savory custard

Pare and slice the vegetables and fry them in the butter with the herbs, mace, and whole peppers for five minutes, then add the flour and the stock; simmer for one hour, rub through a sieve; mix together the egg yolks, cream, and grated cheese, add to the soup and reheat, taking care that it does not boil.

Meanwhile prepare a savory custard as follows: Put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point. Beat up two eggs with salt and pepper to taste, strain the stock to them, pour into one or two small buttered molds, stand in a pan of hot water, allowing the water to come within half an inch of the top of the molds; place in the oven, and when set turn out and allow to cool, cut into dice, divide into petites marmites, and pour over the soup.