| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion — finely sliced |
| 1 |
|
Pepper |
| 1 |
|
Butter |
| 3 |
|
Egg yolks |
| 3 |
tb |
Flour |
| 2/3 |
c |
Heavy cream |
| 1 1/2 |
qt |
Milk,whole |
| 1 |
|
Salt ~In a saucepan — over |
| 1 |
|
Salt ~In a saucepan — over |
INSTRUCTIONS
low heat, saute onion in 4 tablespoons of the butter, stirring constantly,
until onion is golden but not browned ~Sprinkle flour on onions and stir
for several more minutes, stirring gently but constantly ~add salt and
pepper and continue stirring until soup comes to a boil, reduce heat
immediately and let soup simmer VERY gently for about 15 min. ~Take the
saucepan off the heat and allow the soup to cool for 5 minutes before
stirring in the following egg and cream liason ~Immediately after removing
soup from the heat, in a bowl, beat the egg yolks with the cream and then
beat in a ladleful of the hot soup a little at a time ~Incorporate the
remaining butter. ~Opps, forgot the small rounds of french bread dried in a
375 oven for 5 minutes! ~put the dried bread rounds into a tureen and pour
in the soup
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“How about a private meeting with God? Pray!”