Prepare a bouillon in the usual manner with 3 lbs of beef. Add oatmeal to the bouillon, boil until the oatmeal is soft, strain, and rub through a fine sieve. Add 2 wineglasses of rum, a little sugar, lemon zest, ½ glass each currants and grated almonds, and a piece of cinnamon. Bring the soup to a boil. Beat 2 egg yolks and ½ glass of cream, strain, and stir 2–3 spoons of the oatmeal soup into the eggs and cream. Pour liaison into the rest of the soup, stirring briskly, heat until very hot, and serve.