From:
The Thorough Good Cook
Soups: 24. Onion Soup Maigre
Chop and fry in
clarified butter a dozen large
onions, two heads of
celery, a large
carrot, and a
turnip. Pulp the roots through a tammy, and put them in two quarts of boiling water thickened with six ounces of butter kneaded up with
potato flour and seasoned with mace and
white pepper. The crumb of two
penny rolls may be boiled in the water instead of the potato flour ; but it must then be strained. Add bread sippets fried, and thicken with the beaten
yolks of four
eggs.