5 cups White Stock III
2 cups scalded milk
1/2 tablespoon salt
3 tablespoons butter
1/2 teaspoon peppercorns
4 tablespoons flour
1 slice onion
Yolks 2 eggs
1 stalk celery
Salt and pepper
Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.
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