One
quart of milk
Six large onions
Yolks of four eggs
Three tablespoonfuls of butter
A large tablespoon of flour
One cupful of cream
Salt, pepper to taste
1/2 teaspoon seasoning salt
Garlic Bread Squares
Put
the butter in a frying-pan.
Cut the onions into thin slices and drop in the butter.
Stir until they begin to cook; then cover tight and set back where
they will simmer,
but not burn, for half an hour.
Now put the milk on to boil, and then add the dry flour to the
onions,
stir constantly for three minutes over the fire.
Then pour the mixture into the milk and cook fifteen minutes.
(Rubthe soup
through a strainer if you do not want to eat onions)
Return to the fire, season with salt and pepper.
Beat the yokes of the eggs well; add the cream to them and stir into the
soup.
Cook three minutes, stirring constantly. If you have no cream, use
milk, in which case add a tablespoonful of butter at the same time.
Serve with Garlic Bread Squares on top of soup
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