1 onion

2 tablespoonfuls of butter

1 cup of white broth

¼ cup of butter

½ cup of flour

½ teaspoonful of salt

½ teaspoonful of paprika

White broth

Cream

¼ pound of fresh mushrooms

2 tablespoonfuls of butter

2 yolks of eggs, well beaten

Peel the onion, cover with cold water, bring to the boiling point, and let boil four minutes; drain and dry on a cloth; slice the onion and let simmer in the two tablespoonfuls of butter without taking color. When the butter is absorbed, add the cup of white broth and let simmer until the onion is tender and the broth evaporated, then press through a fine sieve. Melt the one-fourth cup of butter; in it cook the flour, salt and paprika. To the onion puree add white broth and cream, half and half, to make in all (with the puree) one cup and a third of liquid; add this to the flour and butter, and stir constantly until boiling. Have ready the mushrooms, chopped and cooked in the two tablespoonfuls of butter, until the butter is absorbed and the liquid from the mushrooms evaporated. Add the mushrooms to the onion mixture, stir until boiling, then remove to a cooler place on the range and beat in the yolks of eggs; stir without boiling until the egg is set. The mixture should be quite firm.

This preparation and the one following, D'Uxelles, are one and the same thing, and can be used one for the other.