Chamberlain Soup

Keep boiling on the side of the range, two quarts of thickened soup (No. 195); boil and skim it well. Have four ounces of minced onions, Bermuda ones in preference, blanch them in plenty of water, then drain and fry them in butter; moisten them with one quart of broth, adding a pinch of sugar. When done, press them forcibly through a fine sieve, and mix this puree to the thick stock; boil, then skim, and when ready to serve, thicken the soup with a thickening of four egg-yolks, one gill of cream, and two ounces of fine butter. Serve separately a garnishing of small cream chicken forcemeat timbales molded in timbale molds (No. 5, Fig. 137), poached and cut in two crosswise, putting them into a vegetable dish with a little consomme added, and serve.