1 quart White Stock I or II
1 large onion thinly sliced
3 tablespoons butter
½ cup stale baker’s bread
1 cup milk
1 cup cream
2 tablespoons flour
Salt and pepper
Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.