Put into a saucepan a quarter of a pound of butter, and allow it to melt. Work into it two large tablespoonfuls of flour of "Creme de Ble Vert Groult" (which can be obtained at any grocers), stir it over the fire for some minutes without allowing it to colour, moisten it plentifully with a good veloute of chicken, allow it to boil whilst stirring it constantly. Add a small bouquet composed of leek, celery, and onion. Let it simmer slowly by the side of the fire for about two hours. Skim and pass through a muslin, then allow it to boil again, and just before serving finish it with a liaison of three yolks of eggs and about a gill of good thick cream. Add a little more fresh butter, and, if wished, some very small light quenelles of chicken or a little chervil.

To accentuate the green tint of the soup, add a little spinach green, which has previously been bruised and passed through muslin.