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Potage, Lyon

Prepare a consomme, chop very finely two sound white onions and brown in a saucepan with an ounce butter for ten minutes, occasionally stirring; add three tablespoons flour and one tablespoon good curry powder. Strain the consomme through a cheesecloth into this pan, mix well and let come to a boil. Beat one raw egg yolk with a half gill cream in a bowl with two tablespoons sherry and add to the soup, mix well while heating without boiling for three minutes, remove and serve.