Yield: 2 quarts
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1 medium cauliflower
1/4 cup margarine
2 tablespoons grated onions
2 tablespoons grated celery
2 tablespoons flour
4 cups hot chicken bouillon
2 cups light cream
1 egg yolk
salt and pepper
1/4 cup heavy cream
2 tablespoon Madeira

Trim cauliflower.
Cook in boiling water until tender.
Drain; divide into flouretes.
Reserve about one fourt of flowerets.

Force remaining cauliflower through a strainer or puree in a blender.
Melt margarine and cook onion and celery in it for 2 minutes.
Stir in flour. Do not brown.
Gradually stir in hot bouiloon.
Add strained cauliflower.
Stir in light cream.
Season with salt and pepper to taste.

Cook over medium heat, stirring constantly, until sauce coats the spoon.

Beat the egg yolk with heavy cream.

Remove soup from the heat and gradually stir into egg yolk.
Stir in Madeira.
Add cauliflowerets.

Serve very hot.

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