EGG SOUP
- 4 egg yolks
- ¼ lb. (½ cup) butter
- 1 onion
- 1 tablespoonful flour
- 1½ pints (3 cups) water
- Salt and pepper
- 1 tablespoonful chopped parsley
- Toast points
Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper.
Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed.
Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible.