1 quart White Stock I or II 1 cup milk
1 large onion thinly sliced 1 cup cream
3 tablespoons butter 2 tablespoons flour 1/2 cup stale baker’s bread 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.
