Soubise Soup
Peel and slice thinly six white onions, put them in the soup kettle with one tablespoonful of butter and cook for ten minutes without browning. Add one quart of water, one pint of milk, one-half teaspoonful of salt, one-quarter of a teaspoonful of white pepper, a pinch of mace and onehalf of a teaspoonful of sugar. Cook slowly for one hour, then rub through a purée sieve. Return to the fire, add one teaspoonful of cornstarch dissolved in a little cold water and bring again to the boiling point. Simmer for two minutes, then draw to the side of the fire and stir in the beaten yolks of three eggs mixed with one cupful of cream. Take at once from the fire and serve with croutons.