|Powdered mace||1⁄2 Teaspoon|
|Butter||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Boiling milk||2 Cup (32 tbs)|
|Chicken bone stock||2 Cup (32 tbs)|
|Evaporated milk/Cream||1⁄2 Cup (8 tbs)|
Melt the thinly sliced onions in the butter until translucent.
Shake the flour into the onions and stir well to absorb the butter.
Gradually add the boiling milk, in which you have infused the bay leaf.
Careful that the soup doesn't lump! Now add the chicken stock and seasonings.
Simmer until the onions are cooked.
Beat the egg yolks and evaporated milk (or cream) together.
Put them in the bottom of a tureen and gradually add the hot soup as you stir.
If you don't want to bother with a tureen put a little of the yolk cream mixture in the bottom of each soup bowl, ladle the hpt soup on top, and give it a stir or two.
Can you follow this.