Cauliflower Cream
1 quart chicken stock
1 cup cooked cauliflower
2 yolks of eggs
¹⁄₂ pint cream
1 cup button mushrooms
Put the cauliflower through a fine sieve. Add it to the boiling stock. Season. Add the liaison of cream and egg.
Place the cooked mushrooms at the bottom of a soup tureen. Pour the soup over them.