Colbert Soup

Cut the hearts from four or five heads of celery, blanch them well, put them in
a saucepan with a lump of butter, and fry; then pour in some clear soup and boil it.
Beat the yolks of three eggs with one teacupful of cream, move the saucepan to the
side of the fire, and stir in the eggs and the cream quickly. Poach some eggs, put
them into a soup tureen, pour the sauce over them, and serve.