By Auguste Escoffier
Prepare a Potage Garbure à l’Oignon using milk instead of Bouillon and season with 25 g (1 oz) salt.
A few minutes before serving add a liaison of 4 egg yolks and 3 dl (½ pt or 1¼ U.S. cups) very fresh cream and finish at the last moment with 50 g (2 oz) butter.
Serve slices of French bread separately.
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