Onion Soup
3 tablespoons butter 4 tablespoons flour 1 egg yolk 2 tablespoons Parmesan cheese 1 tablespoon pimento Chop onions, cook in two tablespoons butter five minutes; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese, and pimento. 1 can peas 2 cups cold water 1½ teaspoons salt a bit of bay leaf