Carrot Puree

Chop very finely all the red portions of some carrots ; fry them in butter, and
finish cooking by adding a little broth ; when done, reduce the broth to a glaze, stir
in six tablespoonfuls of bechamel sauce, and strain through a sieve. Mix with this
puree five or six pints of white broth, then pass it all through a sieve into a saucepan,
place it on the fire, and stir until it begins to bubble ; then move it on one side
of the stove and leave for an hour to settle. Skim off all the fat from the broth, and
thicken it with a mixture of four egg yolks, diluted with cream and poured through
a sieve ; and then place the soup over the fire again, stirring in a few tablespoonfuls
of blanched noodles and a lump of butter. When the soup is hot, pour it into a
soup tureen, and serve.