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.