Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
Potage à la Reine
4 cups White Stock III
½ teaspoon peppercorns
1 stalk celery
1 slice onion
½ tablespoon salt
Yolks 3 “hard-boiled” eggs
⅓ cup cracker crumbs
Breast meat from a boiled chicken