2 tablespns. butter
3 tablespns. flour 1 pt. hot milk
1 teaspn. grated onion
2 truffles salt
1/8 - 1/4 teaspn. celery salt
Melt butter in saucepan, add flour and milk, stirring until smooth. Add the onion and yolks of eggs, then truffles and mushrooms which have been cut into small pieces and simmered (without browning) in butter, then the onion tops or shreds of lettuce and the celery salt. Let all come nearly to the boiling point and serve over broiled trumese without delay.