White Foam Soup - cooking recipe

Ingredients

1 quart milk
1 1/2 ounces butter
2 eggs, separated
1 tablespoon parsley, chopped
1 mace blade
1 ounce flour
1 garlic clove
2 ounces cheese
1 onion
1 celery rib
salt and pepper

Preparation

Melt butter.
add to flour, then the milk be degrees.
stir thoroughly.
boil well and add garlic celery and mace.
barely simmer for 20-30 minutes, until soup is well flavoured.
cool slightly and then add the yolks of the eggs.
reheat, without boiling.
season and add grated cheese.
beat the egg whites to a stiff froth.
fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.
serve with fried croutons of bread.