Here is the version of the recipie from
The Thorough Good Cook
Soups: 36. Cauliflower Soup (Potage a la Puree de Chouxfleurs)
Boil three large white
cauliflowers in slightly salted water until quite
tender; chop them very fine; put a quarter of a pound of
butter into a stew-pan; 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 cauliflowers 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 tammy; boil, and skim well; season with a teaspoonful of
sugar, half ditto of
salt, finish with an "
alliance" 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 these into the
soup, but be sure not to
break them.